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Surface area
: 358 ha
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Yield per hectare
: 52 hl/ha
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Production
(in 2006) : 18 839 hl, or 2.5 million bottles
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Grape variety
: gamay noir à jus blanc
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Colour
: red
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Pruning type
: short goblet leaving 3 to 5 branches on each vine and a maximum of
10 eyes (buds). Number of plants per hectare: from 8 000 to 10 000.
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Soil type
: very homogenous, made up of coarse grain granite with a few seams
of granulite here and there. Orientation: the slopes make the most of
the favourable east and southeast orientation.
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Exposition
: The terrain is very rugged. Chiroubles is the highest of the Beaujolais
Crus at between 250 and 450 metres above sea level. Communes with the
right to the appellation name: the Cru is entirely produced on the commune
that gave it its name.
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Number of vinegrowers
: 75
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Vinification
: in whole bunches. This vinification type is specific to the Beaujolais
winemaking area. Length of fermentation on the skins: from 8 to 12 days,
depending on the vintage and the winemaker. After vatting and the first,
alcoholic, fermentation, the grapes are pressed and the run off and
press juices are assembled then the second, malo-lactic, fermentation
takes place. Its role is to render the wines supple in removing their
acidity. In order to get the most out of their grapes and give added
structure to their wines, quite a few winemakers use techniques to immerge
the grapes in their own juice during the first fermentation such as
placing a grid over the cap to hold it down, pushing the cap down or
pumping the juice from the bottom of the vat over the cap.
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