Description
Wine Details: Domaine de Brin Mauzac Macération
Vinification: Manual harvesting of the grapes according to the optimal maturity of the grape variety. Spontaneous fermentation with indigenous yeasts. Vinification is carried out in the same way as for a red wine, with maceration of the grapes for approximately 15 days. Maturation of the wine for 12 months in 1000-litre stoneware jars. Due to its low porosity and thickness, this container allows for a long maturation period while preserving the characteristics of the grape variety and the terroir. Sulphur-free maturation, very little sulphiting before bottling without filtration.
Alcohol Grade: 12%
Size:Â 750 ml
The Producer: Domaine de Brin
Domaine de Brin is tucked into the rolling hills of Gaillac (between Albi and Cordes) on clay-limestone plateaus and gentle slopes, with chalky rockier sections higher up. The mix of soils—rich clay down below and lighter chalk above—gives them flexibility depending on variety, leading to wines with momentum and minerality. Elevation around 290 m, south-facing exposure, and good vine air flow help with ripeness and freshness.
Damien Bonnet took over in 2008 and pushed the farm into organic and natural winemaking, letting wines reflect their place rather than the winemaker. Vineyards are farmed by hand where possible, pruning and canopy work (disbudding, suckering) done so as to respect sap flow, using green manure in the rows, shallow tillage before summer heat, minimal intervention. In the cellar, grapes are harvested manually at optimal ripeness, fermented with native yeasts, aged in concrete, stoneware jars, old oak, amphorae—each vessel chosen to bring out different traits—no filtration or fining on reds, very little sulfur before bottling. The result: wines with clarity, character, and identity. Domaine de Brin feels like a place where you can taste the land—Gaillac as it wants to be — in every bottle.
