The Chiroubles AOC
has been a recognised commune appellation since 1936. Its vineyards cover around 360 hectares. Chiroubles wine is produced entirely in the commune that gave it its name.
Made from the Gamay Noir à jus blanc (black Gamay with white juice), as in all the Beaujolais vineyards, Chiroubles is a red wine. The vineyard soils are very homogeneous and made up of coarse-grained granite with some granulite veins here and then. The Chiroubles hillsides enjoy good exposure to the east and southeast. The landscape is rugged with steep hills. Sitting at between 250m and 450m altitude, Chiroubles is the highest of the Beaujolais Crus. The wine of Chiroubles is vinified in whole bunches, a process specific to the Beaujolais. After 8-12 days in vat, depending on the vintage and the wine producer, and after a first (alcoholic) fermentation, the grapes are pressed. The run-off juice and press juice are then blended together and a second (malolactic) fermentation, is carried out in order to soften the wines by reducing their acidity.
Due to its fresh, fruity, aromatic character, Chiroubles wine is often regarded as the most "Beaujolais" of the Crus. The Chiroubles appellation is especially typical of the Gamay at its most expressive, thanks to the work of wine producers such as Domaine Daniel Bouland, Domaine Emile Cheysson and Maison Coquard.