Domaine de la Bouronière, Fleurie, Beaujolais 2021
La Bouronière is located in the hills above the village of Fleurie. The domaine is just 11 hectares, comprising a mixture of sand and granite-heavy soils. The airy slopes enjoy plenty of sunshine and low rainfall through the growing season. The size allows owner Fabien de Lescure to harvest exclusively by hand picking, preserving grape quality.<br><br>
This very old family estate dates from the 17th century and covers 11 hectares of granitic sandy soil that are entirely on the Fleurie appellation, 3.5km from the village itself. The domaine nestles in the hills above Fleurie in a hamlet called Les Labourons. The grape variety is Gamay noir á jus blanc and the average age of the vines is 45 years. This domaine produces 500 hectolitres of wine a year, 60% of which is bottled.<br><br>
Integrated vinegrowing techniques have been used for the last three years: clawing the soil and spreading natural fertiliser in the winter, weeding in the spring and a manual harvest in September. The vinification process takes place over a period of approximately twelve days, at around 30 degrees celsius. The grapes are then pneumatically pressed and cooled to 18 degrees to extract the maximum possible aromas.<br><br>
The larger particles are removed by draining the wine from one vat to another after the first cold spells in December. The wines are then matured on fine lees. Bottling occurs twice each year, one in March and the other in July or September.<br><br>
ABV 13%
Original: $40.77
-65%$40.77
$14.27Domaine de la Bouronière, Fleurie, Beaujolais 2021
La Bouronière is located in the hills above the village of Fleurie. The domaine is just 11 hectares, comprising a mixture of sand and granite-heavy soils. The airy slopes enjoy plenty of sunshine and low rainfall through the growing season. The size allows owner Fabien de Lescure to harvest exclusively by hand picking, preserving grape quality.<br><br>
This very old family estate dates from the 17th century and covers 11 hectares of granitic sandy soil that are entirely on the Fleurie appellation, 3.5km from the village itself. The domaine nestles in the hills above Fleurie in a hamlet called Les Labourons. The grape variety is Gamay noir á jus blanc and the average age of the vines is 45 years. This domaine produces 500 hectolitres of wine a year, 60% of which is bottled.<br><br>
Integrated vinegrowing techniques have been used for the last three years: clawing the soil and spreading natural fertiliser in the winter, weeding in the spring and a manual harvest in September. The vinification process takes place over a period of approximately twelve days, at around 30 degrees celsius. The grapes are then pneumatically pressed and cooled to 18 degrees to extract the maximum possible aromas.<br><br>
The larger particles are removed by draining the wine from one vat to another after the first cold spells in December. The wines are then matured on fine lees. Bottling occurs twice each year, one in March and the other in July or September.<br><br>
ABV 13%
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Description
La Bouronière is located in the hills above the village of Fleurie. The domaine is just 11 hectares, comprising a mixture of sand and granite-heavy soils. The airy slopes enjoy plenty of sunshine and low rainfall through the growing season. The size allows owner Fabien de Lescure to harvest exclusively by hand picking, preserving grape quality.<br><br>
This very old family estate dates from the 17th century and covers 11 hectares of granitic sandy soil that are entirely on the Fleurie appellation, 3.5km from the village itself. The domaine nestles in the hills above Fleurie in a hamlet called Les Labourons. The grape variety is Gamay noir á jus blanc and the average age of the vines is 45 years. This domaine produces 500 hectolitres of wine a year, 60% of which is bottled.<br><br>
Integrated vinegrowing techniques have been used for the last three years: clawing the soil and spreading natural fertiliser in the winter, weeding in the spring and a manual harvest in September. The vinification process takes place over a period of approximately twelve days, at around 30 degrees celsius. The grapes are then pneumatically pressed and cooled to 18 degrees to extract the maximum possible aromas.<br><br>
The larger particles are removed by draining the wine from one vat to another after the first cold spells in December. The wines are then matured on fine lees. Bottling occurs twice each year, one in March and the other in July or September.<br><br>
ABV 13%
