Fleurie is one of Jean-Paul's two largest cru holdings, 6 hectares all within the famous lieu-dit of Grille Midi, a south-facing amphitheater of vines on poor, sandy, decomposed-granite soils over hard granite rock.
Vinification and maturation
The grapes are harvested by hand and at maturity. They are then vinified using indigenous yeasts according to the Burgundian tradition. Manual punching down is practiced. Aging is done in concrete barrels for 6-8 months.
This Fleurie offers an interesting texture, in addition to fruity, floral, liquorice and mineral notes.
Goes well with leg of lamb, parmigiana eggplant, veal chops and grilled or burger poultry. Open one hour before serving.
Sugar content: 1.6 g/L