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 mineral manganese instead of all granite; the wines are thus more structured than many Fleurie wines. The fruit is hand harvested and fermented in whole clusters with native yeasts in open-top, neutral vats with the cap kept submerged. Aging takes places in old foudres until bottling in the summer following harvest.
Fleurie
Fleurie Cuvée Tardive