Fleurie

In the vineyard

Varietal: Gamay

Terroir: Eroded ancient pink granite

Exposure: Southeast and South facing slopes

Density: 10 000 vines per ha

Vine age: up to 75 years

Pruning: Goblet with 3 or 4 renewal spurs, with 2 eyes each

Yield: 40 to 50 hl/ha

Harvest: by hand, entire grapes, sorted on the parcel, transport in crates

Winemaking

After sorting, the partially entire grapes are displayed in vats. Maceration lasts 12 to 16 days in order to extract tannins as well as rich and complex material. A slow, non-aggressive pressingpreserves the natural elegance of this wine. Maturation on lees lasts 8 months.

Alcohol content: 13 % vol.

A garnet red robe with raspberry tints. Red fruits with a nice wild strawberry and a blackcurrant touch. A sift mouth with well balanced tannins and a good supple final taste.

Serve at about 14/16°C

87/100 – 2010  – WineSpectator

1 étoile – 2009 – Guide Hachette 2011

90/100 – Mill. 2011 – WineEnthusiast

CommendedMedal – DecanterAwards 2013

Wine & Food pairing

Filet de sandre au Fleurie, Matelote, Saucisson truffé Lyonnais, Terrine de venaison aux griottes, Volaille de Bresse comme un coq au vin

Huitres servies avec des petites saucisses, Tartare de saumon sauce froide au gamay, Sashimi de homard

Soupe de fruits rouges à la grenade