le domaineFleurie

In January 2015, Marc Delienne purchased a wine estate in Fleuriein order to start his own business. A vat room was promptly built and he initiated the conversion to organic production right away to g ain the Organic Certification as soon as possible.

These Vines were planted 40 to more than 80 years ago, with a density of 10,000 vines/hectare (2.5 acres), on mainly sandy or sandy loam soils stemmed from primary rocks (granite) or ancient alluvium, covered by sometimes a dense layer of pebbles of low to average depth. Here, pruning is done using the traditional goblet method, even though the vines are trained to significantly increase their height. Regular tillage, albeit shallow, a special care given to seasonal plants and biodynamic cultivation are key features of the culture of the domain.

The grapes are processed as delicately and as naturally as possible. Concrete vats are filled with whole crops, after thorough screening, with no yeasting nor chaptalisation. Daily pumping over is kept to a minimum so as not impose excessive extraction. The fermentation of skins is brief, and most wines are put into extra-large wine barrels (foudres) right after the pressing is done.

  • 2
  • 0
  • 1
  • 5
  • abbaye
    road
  • avalanche
    de printemps
  • Le petit
    ami
  • greta
    carbo
  • abbaye road
  • avalanche de printemps
  • Le petit ami
  • greta carbo
  • Abbaye Road is a blending of different wines matured mostly in huge 30hl (80 gallons) barrels (foudres)
    • Geology

      Located in the South-East part of the Fleurie vineyard, soils are mainly sandy or sandy loam, stemed from primary rocks (granite) or ancient alluvium, covered by sometimes a dense layer of pebbles of low to average depth.
    • Culture

      The black Gamay vines were planted 40 to more than 80 years ago, with a density of 10,000 vines/hectare (2.5 acres) and pruned using the gobelet method. Plants are trained rather high. Soils are tilled.
    • Wine-making

      Manual harvesting in small boxes, sorting in the cellar. Maceration of the whole crop in concrete vats with controlled temperature. No yeasting, no chaptalisation. No crushing, soft daily pumping over. Brief fermentation (between 6 to 12 days depending on cuvées).
    • Maturing

      11 months, mostly in huge 30hl (80 gallons) barrels (foudres), a few half muids fo 600l (158 gallons) and a few wine barrels of 5 wines.
  • Avalanche de Printemps is a cuvée specially prepared for an early bottling.
    • Geology

      Located in the South-East part of the Fleurie vineyard, soils are mainly sandy or sandy loam, stemed from primary rocks (granite) or ancient alluvium, covered by sometimes a dense layer of pebbles of low to average depth.
    • Culture

      The black Gamay vines were planted 40 to more than 80 years ago, with a density of 10,000 vines/hectare (2.5 acres) and pruned using the gobelet method. Plants are trained rather high. Soils are tilled.
    • Vinification

      Manual harvesting in small boxes, sorting in the cellar. Maceration of the whole crop in concrete vats with controlled temperature. No yeasting, no chaptalisation. No crushing, soft daily pumping over. Brief fermentation (8 days).
    • Élevage

      In concrete vats right after the pressing.
  • Le Petit Ami is a rosé cuvée, vinified in the same way as for great white wines
    • Geology

      Located in the South-East part of the Fleurie vineyard, soils are sandy clay loam.
    • Culture

      The black Gamay vines were planted 50 years ago, with a density of 10,000 vines/hectare (2.5 acres) and pruned using the gobelet method. Plants are trained rather high. Soils are tilled.
    • Wine-making

      Manual harvesting in small boxes, sorting in the cellar. Grapes are pressed immediately, juices are decanted off in cold temperatures for 48 hours, then placed in 4 white wines barrels for fermentation.
    • Maturing

      In fermentation barrels until bottling.
  • Greta Carbo is a cuvée vinified by pure carbonic maceration
    • Geology

      Located in the South-East part of the Fleurie vineyard, soils are sandy loam, stemmed from primary rocks (granite) or ancient alluvium of low depth.
    • Culture

      The black Gamay vines were planted 60 years ago, with a density of 11,000 vines/hectare (2.5 acres) and pruned using the gobelet method. Plants are trained rather high. Soils are tilled.
    • Wine-making

      Manual harvesting in small boxes, sorting in the cellar. Grapes are cooled in cold cellar at a 5°C (41°F), then gently put into vats. The concrete vat, carbon dioxide saturated, is closed and kept at a 8°C (4.6°F) temperature. The juices are extracted every day. Pressing after 3 weeks, end of fermentation takes place in stainless steel vats.
    • Maturing

      4 months in 5 wines barrels, as soon as the after alcoholic fermentation is finished.
contact
domaine marc delienne
Château de l'Abbaye Saint Laurent d'Arpayé,
rue de l'Abbaye d'Arpayé,
69820 FLEURIE
+33 6 08 61 08 63 contact@domainemarcdelienne.fr Access