Domaine de Montangeron - Fleurie AOC
Elegant and velvety in texture with characteristic perfumed aromas of delicate floral notes and ripe red berries. The palate shows good weight and depth of bramble flavour which provides the structure enabling this wine to age. An ideal accompaniment to roast lamb, rabbit or poultry.
Country: France
Region: Beaujolais
Grape: Gamay
Style: Red
Alcohol: 13%
Bottle size: 75cl
Other: Eco & Sustainable
Elegant and velvety in texture with characteristic perfumed aromas of delicate floral notes and ripe red berries. The palate shows good weight and depth of bramble flavour which provides the structure enabling this wine to age. An ideal accompaniment to roast lamb, rabbit or poultry.
Country: France
Region: Beaujolais
Grape: Gamay
Style: Red
Alcohol: 13%
Bottle size: 75cl
Other: Eco & Sustainable
Elegant and velvety in texture with characteristic perfumed aromas of delicate floral notes and ripe red berries. The palate shows good weight and depth of bramble flavour which provides the structure enabling this wine to age. An ideal accompaniment to roast lamb, rabbit or poultry.
Country: France
Region: Beaujolais
Grape: Gamay
Style: Red
Alcohol: 13%
Bottle size: 75cl
Other: Eco & Sustainable
Background
Located north of Lyon, the Beaujolais region covers the northern tip of the Rhône Valley appellation and the southern point of Burgundy. While administratively, considered to be part of Burgundy, the region is more similar to the Rhône Valley in climatic conditions. However, it’s semi-continental in climate with long warm summers; occasional violent storms (which can cause devastation) entitled its own appellation. The soil is predominantly granite with loose shale on the surface. Established in 1996, Muriel and Frédéric Montangeron continue the tradition of passing down winemaking heritage from father to son. The Montangeron domaine itself was created in 2000 following the purchase of buildings and vineyards over several appellations. The main production area is in Fleurie - one of the 10 Cru Beaujolais, the highest classification within this region.
Winemaking
After being carefully hand-harvested and rigorously sorted, the grapes are fermented using a method typical to Beaujolais production - carbonic maceration. The grapes are gently pressed as whole bunches; the weight of the grapes themselves do most of the pressing. The free-run juice comes into contact with the natural yeasts on the grape skins and automatically commences fermentation. The fermentation is monitored carefully and controlled at low temperatures for 10 - 12 days. Domaine bottled.
Sustainability
The domaine has been certified HVE Level 3 since 2019 and is “committed to the preservation of sustainable viticluture within out magnificent terroirs and helping to develop biodiversity...” The certification guarantees the producers promise to preserve and encourage natural habitats in parts of the estate by planting hedges for nests and beehives close to the vines for pollination, using alternative practices that contribute to low impact levels and manage water and fossil fuel resources.
