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Surface area
: 870 ha
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Yield per hectare
: 52 hl/ha
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Production
(in 2006) : 45 734 hl or 6 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).
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Number of plants
per hectare : from 8 000 to 10 000.
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Soil type
: very homogeneously made up of arenite, a pinky stone that is rare
in the other Beaujolais appellations. There are two distinct zones in
Fleurie: in the heights of the appellation, at the foot of the Chapel
to the Madone that overlooks the Cru giving an exceptional panorama,
the soils are meagre, acidic and arid. Below the village centre the
soil is more shallow and clayey.
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Orientation
: southeast and northwest
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Communes with
the right to the appellation name : the Cru is entirely produced
on the commune that gives it its name.
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Number of vinegrowers
: 140
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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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 Appellation
extras
There are 13 named vineyards in the Cru set out by the I.N.A.O., each
of which produces a very specific wine. From the north to the south
of the appellation are Les Labourons, Poncié, Les Moriers, La
Roilette, Les Garants, Montgenas, La Chapelle des Bois, La Cote, Le
Bon Cru and Champagne. |
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