Fleurie 'Les Marrans'

Simply roast chicken, guineafowl, duck or partridge. Bavette or hangar steak.

The grapes for this cuvee come from a 4 hectare lieu dit called “Les Marrans” in the heart of Fleurie on a pure pink granite soil. The vineyard is 300m elevation and the vines are 45+ years old.

The wine is aged in large older barrels for 12 months and it is neither fined nor filtered before bottling.

All harvesting is done by hand followed by hand sorting at the cellar. The grapes are then cold settled for several hours before whole cluster traditional semi-carbonic maceration takes place using indigenous yeast over a 13 day period with a very slow and gentle daily pump-over.

The Marrans family estate has been managed by the Mélinand family since 1970. The estate is located in Fleurie, 50km north of Lyon, in the heart of Beaujolais wines. Most of the estate's soils are granite, lean, sensitive to drought, but make it a favorite terroir for Gamay. The vines benefit from the best care throughout the year with a single objective: to produce the best possible grapes. The vineyard is managed with respect for traditions by promoting a high density of planting (9,000 to 10,000 vines / ha). Controlled yields with goblet pruning, the relatively high average age of the vines (45 years) allows us to express the full potential of our grape variety. In summer, we favor surface tillage as well as copper and sulfur-based treatments. The harvest is of course manual with a very selective sorting respecting the integrity of the grapes. In the search for local wines of great finesse, the vinifications are traditional, in whole bunches and without the addition of exogenous yeasts. Semi-carbonic macerations last 8 to 15 days before pressing. The wines are then aged in oak casks for the crus (large containers of 40 to 63hl) and in concrete vats for the Beaujolais and Beaujolais-Villages for 6 to 18 months.