Expertly crafted, Maison Brotte 'Esprit' Côtes du Rhône Rouge offers a smooth, warming, and elegant tasting experience. With aromas of small stone fruits, pepper, thyme, and garrigue, this dark ruby wine pairs perfectly with dishes like a homemade burger, wild mushroom omelette, beef filets, and more. Enjoy the soft tannins and notes of wild red fruits, dark cherries, forest floor, and liquorice.

About the Producer

Wine has occupied a major place in the Brotte family for two centuries already. In 1880, Mr. Amouroux and Mr. Clouplet, ancestors of Laurent and Christine Brotte respectively, were already busy in the vineyards. One in Châteauneuf-du-Pape, the other in Cairanne. These two winegrowers who represent the first generation of the House planted and perpetuated vines that would later become the Domaines Barville and Grosset.

Maison Brotte was officially created in 1931 when Charles Brotte (2nd generation), a recent graduate of a business school in Marseille, decided to create his own company in Châteauneuf-du-Pape. Maison Brotte thus began to offer a wide range of wines from the Rhône Valley and placed itself among the pioneers in this field.

The year 2015 was marked by the arrival of the 5th generation at the estate. Thibault and Benoît now work alongside their parents and bring freshness and dynamism to the company. Today, there are three generations cooperating in the development of the house.

Vineyard and Winery

The grapes come from small wine producers in the Rhône Valley, all partners of Maison Brotte for several decades. The winemaking process is the hallmark of Maison Brotte and shows through this vintage all its know-how and mastery of regional grape varieties.

The selected secondary grapes give complexity and concentration to a blend mainly of Grenache which grow on well-exposed clay-limestone and sandy soils.

The vinification is traditional: after a light crushing, vatting in coated concrete vats for 15 to 20 days at 28°-30° degrees. They carry out two daily pump-overs, racking and stirring of the lees during alcoholic fermentation. Malolactic fermentation is followed by aging for 8 to 12 months in century-old oak tuns and concrete vats. Bottling takes place in the fall, winter of the year following the harvest.