Brun's Fleurie holdings sit on decomposed granite and sand soils with brown clay subsoils, south-westerly exposed at moderate elevation between 350 and 450 metres. This site configuration provides natural ventilation during the growing season and promotes even ripening of Gamay throughout the vintage period. The producer practises sustainable viticulture with mechanical tending and cover-crop management to build soil biology, employing minimal chemical intervention. The 2022 vintage benefited from a warm, consistent growing season with adequate water retention through summer months, supporting balanced berry ripeness and phenolic development without excessive sugar accumulation.

Brun employs whole-bunch fermentation and carbonic maceration to emphasise fresh fruit expression and mineral character from granitic soils. Spontaneous fermentation with native yeasts follows a brief cold soak, releasing aromatic volatiles and building silky, fine-grained tannin structure. Post-fermentation ageing occurs in concrete and neutral vessels, avoiding oxidative exposure and oak flavour influence. Brun bottles relatively early, typically six to eight months after vintage, to capture aromatic vitality whilst retaining mid-palate complexity, acidity definition, and mineral tension from the slate-rich terroir.