Traditional method - Import export

To the north of the appellation's terroir, in the "middle mountains". This is the highest cru in the Beaujolais. Chiroubles has long been a stopping-off point for walkers stop to admire the magnificent views over the Beaujolais hills of the Beaujolais and the Saône valley. Soil: fairly coarse granite and porphyry. Viticulture: Planting density: 9,000 vines/ha to control the vigour of the grape variety. the vigour of the grape variety. Pruning: very short goblet pruning to control yields. Harvesting: by hand. Vinification: Traditional Beaujolais method, semi-carbonic, in whole bunches. Maceration for an average of 8 days. Aged in vats for 6 to 8 months. Tasting notes : A wine with no fuss! The nose is marked by characteristic aromas of peony and cherry. Solid and fleshy on the palate. The tannins are present without being harsh. The roundness of the grape variety comes through here with great depth.

Site: in the very north of the Beaujolais region, one of the ten crus of the appellation. The vineyards are steeply sloping. History & tradition: The first climate in the region to have been exploited in ancient times, while the others remained covered with chestnut trees. It is said to have taken its name from Julius Caesar himself. Soil: A mixture of granite and manganese. Viticulture: Planting density: 9,000 vines/ha to control the vigour of the grape variety. the vigour of the grape variety. Pruning: very short goblet pruning to control yields. Vinification : Harvest: by hand. Method: Traditional Beaujolais, semi-carbonic, whole bunches. Maceration: 6 to 10 days. Ageing: in vats. Tasting notes: Finesse and depth. A beautiful colour with raspberry a surprisingly elegant bouquet, with notes of wild of wild fruit. On the palate, the wine is fleshy and well beautiful construction. The finish is long and fragrant".