Since 1865, the spirit of Mommessin has consisted of a Beaujolais soul and a Burgundian heart that define a style that is fruity, powerful and very close to its roots.

The Mommessin spirit stands out for the alliance of two winegrowing regions - Burgundy and the Beaujolais, two cultures that make our wines distinctive and appealing.
FLEURIE 2022
GRANDES MISES

click on one of the vintages below for further information

2021   2022  

100% Gamay Noir.

The nose is fine, fresh, elegant and mineral with floral and black fruits notes.
In the mouth, it is a well-balanced, fine and complex wine offering aromas of black fruits again and violet.
The silky tannins and the generous structure bring a nice length.

Enjoy this wine slightly below room temperature, between 15 and 18°C. (59-64°F.).
Try carafing this Fleurie to discover all of its richness!

Be daring when pairing this wine with food. It is the perfect accompaniment for fine food as well as traditional regional dishes.

Fleurie benefits from spending a few years in the cellar without any problem, and up to 8 or 10 if the correct temperature and humidity levels are respected.

There is proof that vines have been cultivated in Fleurie since 987. Fleurie has been recognized as an AOC since it was granted its appellation by the INAO on 11 September 1936.

This wine takes its name from the village in which it is produced. Legend has it that Fleurie was named after a Roman soldier, Florus, though there are neither architectural nor written traces of the village having been occupied during Roman times.

Fleurie is often considered to be the most feminine of the Beaujolais Crus. Perhaps this is because of the Madonna of Fleurie who, perched at the top of its hill, protectively overlooks the surrounding countryside and vineyards.

Fleurie’s pink granite-based terroir gives the wine its intense carmine red colour, along with fruity and floral aromas of iris, violet and rose. The granite features large crystals and typical pinkish-red colour. In some plots there are numerous layers of micro-granite, but, more importantly, other dark or golden mica-rich lamprophyres.

The vineyard’s lowest point is at an altitude of 210m, though the vines grow as high up the slope as 510m. The average altitude is rather high and the slopes are moderate to very steep in most of the appellation, making it one of the Crus with the steepest slopes.

Age of the vines: 50 years
Yield: 52 hl / ha
The vines are goblet pruned and cultivated with respect for the environment.

The Gamay grapes were handpicked. The grapes were brought in by our partner grower and vinified according to Burgundian tradition, using the entire bunches of grapes which were transferred to concrete vats. Maceration lasted around 15 days, alternating pumping over of the must and rack and return in order to extract as much substance and structure as possible and to set the aromas and flavours. Temperatures were maintained between 22 and 24°C. The grapes were then pressed and the press juice and the free-run juice of each cuvée were blended and racked to undergo malolactic fermentation on fine lees before being aged for 8 months in tanks.

Rainfall in June was highly variable from one area to another. In the south of Beaujolais, where most of the Chardonnays are concentrated, there was little rain, unlike the north, where the crus are located.The intense heat of July and August accelerated the ripening process for the Gamay grapes.

The harvest was characterised by great disparity between the plots. Some grapes did not withstand these extreme conditions and lost a lot of juice, while others resisted them exceptionally well. Several factors explain these divisions such as the heavily drained soil, the exposure, and the age and yield on the vine. There was little difference between the early and late sectors.The harvest took place from 23 August to 10 September.

Volumes were lower throughout the appellation, but the quality was good.This year we have focused on de-stemming with long macerations to enhance the wine's elegance. Naturally, our traditional semi-carbonated vinification with whole grapes is still used to extract the aromatic finesse of the Gamay grapes, as well as some hot pre-fermentative maceration to extract as much colour as possible from the grapes that suffered the most from the drought.The wines are beautifully concentrated with a lovely volume in the mouth. Tannins are prominent.

Tasting is a real pleasure. The nose and palate reveal raspberry and cherry liqueur aromas, smooth blueberry cream accompanied by violets, dark chocolate and pear.