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Surface: 314 hectares
Production in 2018: 16 750 hectolitres / approx. 2 000 000 bottles
Soils: 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.
Attributes: Generosity and elegance
Aspect: Purple in colour
Nose: Fresh grapes and iris flowers
Palate: Delicate and tensile
Characteristics: 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.
Surface: 828 hectares
Production in 2014: 42 457 hectolitres / approx. 5 500 000 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.
Surface: 573 hectares
Production in 2018: 29 191 hectolitres / approx. 3 000 000 bottles
Soils: The greater part of the soils consists of a line of “blue stone” formed from an amalgamation of slate and diorites. The slopes are extremely steep and mostly south facing, giving way to ancient alluvial plains and clay sub-soils to the east.
Attributes: Minerality, freshness, elegance
Aspect: Intense, deep ruby red
Nose: Red fruits such as strawberry and redcurrant, cinnamon, and floral notes of violet and peony
Palate: Strawberry, violet, cinnamon, redcurrant and peony
Characteristics: Spread across 4 communes, mainly in the Rhône and partly in the Saône-et-Loire, this terroir benefits from good sunshine exposure. The average altitude varies between 230 and 430 metres in the extreme north-west. The vineyards probably have the greatest diversity of soils in all of Beaujolais: slate, diorites, sandstone and clay.
Surface: 1 101 hectares
Production in 2018: 60 164 hectolitres / approx. 8 000 000 bottles
Soils: Morgon extends over a large area, second only in size to Brouilly, which explains the wide diversity of its soils. Its three principal terroirs encompass
granite soils on the hillsides from Villié-Morgon to Corcelette and St Joseph, seams of “blue stone” on the summit and the eastern slopes of the Côte du Py giving way progressively to the foothills with their ancient alluvial soils, and finally a curious ‘path’ of clay blocks covers the granite and winds its way along the ridgeway between Morcille and Douby.
Attributes: Finesse and delicacy
Aspect: Garnet red
Nose: Ripe stone fruit
Palate: Full bodied, rich, powerful, structured
Characteristics: Dominated by the Mont du Py, this is the most sprawling of the Crus. The famous Côte du Py is composed of disintegrated slate. The wines offer aromas of stone fruits such as black cherry with notes of violet and kirsch. Their fine and elegant tannins augur excellent ageing potential.
The work of 120 wine growers, Régnié is the youngest of the Beaujolais crus! In fact, it wasn’t until 1988 that this appellation was officially recognised. But the baby of the family has got a lot to offer. Its favourable geographical location, in between its two brothers, Brouilly and Morgon, produces wines of a unique fruitiness.
For those who would like to know more about the universe of wines, Régnié wines remain affordable and are an excellent way to gain a better understanding of Beaujolais crus.