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Surface area
: 312 ha
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Yield per hectare
: 52 hl/ha
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Production
(in 2006) : 16 236 hl, or 2.15 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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Orientation
: the appellation the only one of the 10 Beaujolais Crus that gets the
best from all four points of the compass.
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Communes with
the right to the appellation name : even though the appellation
is small there are four communes involved, Saint-Lager, Odenas, Cercié
and Quincié.
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Soil type
: meta-tuff (quartzite) and meta-diorite, a hard rock of volcanic origin,
the famous Côte de Brouilly "pierre bleue" (blue stone). The western
slope of the hill is also comprised of pink granite.
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Number of vinegrowers
: 80 estates.
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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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