Robert Perroud represents the seventh generation of his family to farm this twelve-hectare domain, which dates back to 1789 and the French Revolution. The vines average close to 50 years of age with some of them over 80 years of age. The wines are made traditionally, via carbonic maceration. Aging takes place in mostly large neutral oak casks, old foudres, with some barriques thrown in for good measure. Old vines in Brouilly and Cote de Brouilly comprise the heart of the estate. From Beaujolais: Hail, Yes (Mar 2018) by Josh Raynolds
This wine has been named after the steep slopes of Balloquets hill (40% steep) which are indeed a real hell for the harvesters of Robert PERROUD.
Try it with grilled meat, red and white meat skewers, roasted chicken, and why not mexican food.