Fleurie (2022) - Domain Piron
The Fleurie cru is considered the most “feminine” in Beaujolais for its elegant, perfumed profile. Domaine Piron, with over 400 years of winegrowing history, is one of the emblematic producers of the area and works sustainably, favouring spontaneous fermentations and minimal intervention.
Fleurie (2022) - Domain Piron
Type: Red Wine
Area: France, Beaujolais, Fleurie
Appellation: Fleurie AOC
Grape variety: Gamay
Vintage: 2022
Winery: Domain Piron
Alcohol: 13%
The appellation: Fleurie AOC
The Fleurie AOC is one of the ten most renowned crus of Beaujolais, in the southern Burgundy region. Lying between Moulin-à-Vent and Chénas, this appellation is famous for its elegant, floral and silky red wines, made exclusively from the Gamay Noir à Jus Blanc variety. The name “Fleurie” comes both from the village of the same name and from the incredible aromatic bouquet of its wines, considered the most feminine and refined of Beaujolais, yet still able to evolve with grace for many years.
Find out more about Fleurie AOCWhat to eat with Fleurie
Who makes it: Domain Piron
Domaine Piron, in the village of Villié-Morgon, in the heart of Beaujolais, is one of the most historic estates of the appellation, with roots documented from 1590.For over 14 generations, the Piron family has grown and produced wines based on the Gamay variety, showcasing the most famous crus of the region: Morgon, Chénas and Fleurie. (domaine-piron.fr) Today it is led by Dominique Piron, a key figure in the qualitative renaissance of Beaujolais, who has helped bring the crus back to international standing and shape the modern image of Gamay. (beaujolais.com)
Find out more about Domain PironThe vine of Fleurie
Gamay
Gamay is a black grape variety native to France, known for the production of fresh, fruity wines for early drinking. It is the flagship variety of the Beaujolais region, but it is also grown in other parts of Burgundy and in some wine regions around the world.
Find out moreFleurie: the area
Fleurie
Fleurie is one of the ten crus of Beaujolais, in the northern part of the region, between the villages of Chiroubles and Moulin-à-Vent.Known as the “fleur du Beaujolais”, it is famous for its elegant, fragrant, velvety red wines made exclusively from Gamay Noir à Jus Blanc, the emblematic grape of Beaujolais. The landscape is hilly and spectacular, with vineyards stretching between 250 and 450 metres above sea level, on unique pink granite soils rich in quartz and fine sand.The climate is semi-continental with Mediterranean influences, allowing steady ripening and a perfect balance between freshness and aromatic concentration.
Find out more about FleurieClimate: Continental
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Rocky / granite
Geographical setting: Hilly
Profile of Fleurie
Primary aromas: Ripe red fruit, Berries, Violet
Secondary aromas: Aromatic herbs, liquorice, Spices
Tertiary aromas: Leather, Vanilla
Tasting notes: A bright ruby red colour with violet highlights. The nose is elegant and floral, dominated by red flowers and fresh berries. The palate is silky and juicy, with fine tannins and vibrant acidity. The body is medium, the sip nimble but deep, with a long, mineral and floral finish, typical of the Fleurie cru.
| Sulphites | yes |
| Body | Medium |
| Acidity | Medium |
| Tannin | Medium |
| Sweetness | Dry |
| Finish | Medium / Long |
| Colour | Ruby red |
| Clarity | Clear |
Winemaking methods used for Fleurie
Hand harvesting
Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.
Find out moreTemperature-controlled fermentation in stainless steel
Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.
Find out moreCarbonic maceration
Carbonic maceration is a unique winemaking technique, used mainly to produce young, fruity, lively red wines. This process differs from traditional fermentation because it takes place in the absence of oxygen, inside vessels saturated with carbon dioxide (CO₂). Whole grapes, neither crushed nor destemmed, undergo an intracellular fermentation that helps develop distinctive aromatic profiles and a particularly soft structure.Originating in the Beaujolais region of France, carbonic maceration is prized for its immediate, approachable results, producing wines ideal for young, informal drinking.
Find out moreAgeing methods used for Fleurie
In barrique (1–6 months)
Ageing in barrique for 1 to 6 months is a measured and gentle intervention, designed to lend volume, micro-oxygenation and slight developed notes, while at the same time preserving the varietal identity of the wine. It is a choice often reserved for young or fruity wines that benefit from a very brief stay in wood, useful for smoothing off rough edges, better integrating the body and developing a more elegant aromatic profile, without any dominance of toasty or vanilla notes.
Find out moreIn concrete (1–6 months)
Ageing in concrete vats for 1–6 months is a practice increasingly appreciated in winemaking for its ability to combine stability, neutrality and natural micro-oxygenation. Concrete, a porous and thermally stable material, allows a gentle maturation of the wine, similar to that of wood but without imparting any aroma, keeping the varietal characteristics and the freshness of the fruit intact.
Find out moreTime on the lees for Fleurie
- No contact with the lees