Château de Fleurie

The estate belongs to the Barbet and Roclore families. It encompasses 9 hectares of vineyards, mainly located in Fleurie. The Château de Fleurie, in the heart of the village of Fleurie, is a tasteful fusion of history and art.

scroll

Wines Château de Fleurie

This micro plot of Fleurie is known as a remarkable lieu-dit, with a strong personality due to its location. La Madone gives small notes of raspberry and silky tannins that give it a good ageing potential.

BUY THIS WINE

Download the label

The 1,2 ha of vineyards belonging to the “Madone” climate, one of the most renowned Fleurie vintage, is planted on pink salmon granitic soils, which are very poor soils with low yield.

60% whole cluster. 15 to 20 day maceration under “grilled hat” for better tannin extraction. 8 to 9 months ageing in vats and wooden tuns.

This climat of Fleurie has an intense amaranthine colour with garnet reflections. The nose offers a perfect alchemy between floral light notes of Peony and intense aromas of red berries. The mouth
reveals small notes of raspberry and silky tannins brings a beautiful potential of guard.

Download the data sheet Download the label

Vines are planted on the granite soils (from 50cm to 1 meter depth) and granite arenas of “La Madone” lieu-dit.

Grapes, handpicked, are minutely sorted out. To extract more body, colour and tannins, the
vinification lasts about 20 days in vats covered by a “chapeau grillé” (special grating cover).

The cuvée is a subtle blend of parcels located close to the Château. The ageing process, which takes place in old, ancestral casks, is carried out with pride. This well-balanced wine has silky tannins and an extraordinary length in the mouth.

Buy this wine

Download the data sheet Download the media coverage Download the label

Several parcels are in the lieux-dits of “Les Rochaux”, “Point du Jour”, “La Madone” and “Le Bourg”, a stone’s throw from the Château. All in sand over granite sand.

Grapes harvested by hand, then partially destemmed. Ancestral vinification methods using a “chapeau grillé” (special wooden grill) and long vatting. Aged in vats and casks for eight to nine months.