# Brut de Cuve

- **Producer:** Domaine des Grottes
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** raspberry, redcurrant, lemon

## About this wine

Domaine des Grottes, established in 2002 by Romain des Grottes in Saint-Étienne-des-Oullières, Beaujolais, is dedicated to producing "clean" wines by working with the natural environment. Romain aims to put the vine back into its natural context, focusing on "the invisible (the etheric)" to achieve new balances. "Brut de Cuve" is the domain's flagship cuvée, a natural wine made without any additives or added sulfites. It exemplifies a "primeur" style, released shortly after harvest, and is known for its highly drinkable and refreshing character, though its specific style can vary slightly from year to year, sometimes leaning towards a rosé-like profile.

## Interesting facts

- Domaine des Grottes is certified organic and biodynamic, using only herbal teas for vineyard treatments.
- The wine is made with a short, semi-carbonic maceration of whole grape clusters, lasting only five days.
- "Brut de Cuve" is a "primeur" wine, released very shortly after harvest, similar to Beaujolais Nouveau.
- The producer aims to work with "the invisible (the etheric)" to find new balances in the vineyard.

## Food pairing

This wine's vibrant red fruit, refreshing acidity, and low tannins make it incredibly versatile for lighter fare. It shines with dishes that complement its fruitiness without overwhelming its delicate structure. Think fresh, simple preparations, charcuterie, and mild cheeses. Its "primeur" style and chillable nature make it perfect for casual, convivial dining.

## Wine making process

The vineyards are located on ancestral lands with granite terroir, surrounded by trees and hedges, promoting biodiversity. The estate is certified organic and biodynamic (Nature & Progres), practicing "enherbement total" (total natural grass cover) and reducing vine density. Only herbal teas and fermented extracts are used for treatments. The wine is made with a short, five-day semi-carbonic maceration of whole grape clusters. Fermentation is initiated with a "pied de cuve," a native yeast starter prepared 8-10 days before the main harvest. Following fermentation, the wine spends just one month in a tank before bottling, ensuring an early release as a primeur wine.