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  • Chénas

    Surface: 249 hectares

    Production in 2014:11 133 hectolitres / approx. 1 484 000 bottles

    Soils: This is a terroir of great contrasts oriented west/ east. To the west are high and steep granite hills, whilst to the east the terrain becomes more gently sloping with its ancient alluvial soils and layers of small round river stones.

    Attributes: Distinctiveness and sophistication

    Aspect: Ruby red with garnet highlights

    Nose: Floral, with peony and rose, with nuances of spice

    Palate: Generous, full bodied and smooth

    Characteristics: This is the smallest appellation in Beaujolais. Its name is derived from the ancient oak forests that formerly covered the area, cut down by the galloromans and then by the local monks by order of Philippe V the Long. The vines stretch out over rolling hills and valleys, where the Gamay grape expresses notes of small black fruits, peony and spices underpinned by soft tannins.

  • Chiroubles

    Surface: 323 hectares

    Production in 2014: 16 210 hectolitres / approx. 2 161 000 bottles

    Soils: Homogenous pink granite forms the main soil type of these steep slopes whose altitude is the highest of all the 10 crus. The soils are also extremely meagre and sandy.

    Attributes: Vivacity and smoothness

    Aspect: Ruby red

    Nose: Floral, with iris, lily of the valley, violet and peony

    Palate: Red fruit

    Characteristics: This appellation is situated north of the Rhône, in the heart of Chiroubles, nestling on hillsides which form an arena around the village. These
    are the highest vines in Beaujolais, culminating at 250 to 450 metres altitude on the edge of the Beaujolais Mountains. The fine floral aromas of its wines evoke small juicy red fruits, offering great freshness and delicacy.

  • Côte de Brouilly

    Surface: 316 hectares

    Production in 2014
    : 15 213 hectolitres / approx. 2 028 000 bottles

    : These complex soils are formed of seams of « blue stone » mingled with very resistant microdiorites and more friable shale. Almost two thirds of the vineyards are implanted on steep, stony slopes.

    : Generosity and elegance

    : Purple in colour

    : Fresh grapes and iris flowers

    : Delicate and tensile

    : At the summit of Mont Brouilly, the veritable emblem of the appellation, the vines cover a small area across four communes: Saint-Lager,
    Odenas, Quincié, and Cercié. The wines of Côte de Brouilly are generous, with fine tannins and aromas evocative of pepper, with small macerated black berry fruits and mineral notes.

  • Fleurie

    Surface: 840 hectares

    Production in 2014: 41 183 hectolitres / approx. 5 491 000 bottles

    Soils: A terroir with an archetypal granitic soil, with over 90% of pink granite, with here and there variations in evolution and depth with the formation of clay strata. The landscape is also characterised by its very steep, sometimes dramatic inclines.

    Attributes: Elegance and voluptuousness

    Aspect: Carmine red

    Nose: Iris, violet, rose, red fruits and vine peaches

    Palate: Elegant, refined

    Characteristics: This appellation has the geographical particularity of sloping down from a ridge made up of a series of peaks: the fût d’Avenas, the Col
    de Durbize, the Col des Labourons, and the Pic Raymont. The mount of La Madone towers over the appellation offering a fabulous panorama over all the vineyards. It is situated entirely in the commune of Fleurie which owes its name to a Roman legionary.

On the same theme
  • Video : AOC Moulin-à-Vent

    Hello! For today’s Beaujolais Moment, I’ve brought you to Moulin-à-Vent. Don’t look for it on the map. There’s no such village. We’re in amongst the vines of what is probably the most prestigious of the 10 Beaujolais crus.

  • Chiroubles appellation : infinitely gourmet

    Chiroubles... This Beaujolais wine with the unusual name owes its ruby red robe and floral tones to the expertise of 80 wine growers, who look after their vine plants every single day. Chiroubles vines grow at between 250 and 450 meters above sea level and are bathed daily in sunshine, which gives them the delicious taste that is instantly recognizable.