100% Gamay. Being on the border of the Moulin-à-Vent cru, the core of Roilette’s Fleurie terroir is atypical of Fleurie, rich in clay and the mineral manganese instead of all granite; the wines are thus more structured than many Fleurie wines. This bottling comes from vines averaging 30 to 45 years old. They are farmed sustainably and the soils worked by hand, only twice a year and very carefully in order to not do damage to the older plants’ roots. The fruit is hand harvested and fermented in whole clusters with native yeasts in open-top, neutral vats with the cap kept submerged; the maceration for the Fleurie is approximately 14 days. Aging takes places in old foudres until bottling in the summer following harvest.
*2017 vintage note: Roilette lost 70% of their estate fruit due to damage from frost in April and from two hailstorms during the summer. As a result, the estate fruit was partly destemmed for vinification and also supplemented with some purchased Fleurie fruit.
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