February 4, 2022

Granite soils make for mouth watering wines

Le Domaine de Leyre-Loup, located in the Rhône department’s Beaujolais region, was started in 1993 by two passionate winemakers, Jacques et Christophe Lanson, who have been using their savoir-faire to combine hard granite soils with Gamay grapes.

Today, the domaine covers 10 hectares, divided into two plots, one of 7 hectares producing their Morgon and Viognier white wine les Granits de Bellevue, and one of three hectares for their aromatic, fruity Fleuries.
Each step of the wine making process at Leyre-Loup is carried out with extreme care and precision to ensure only the tastiest grapes make it into their Domaine and Reserve bottles.
The time to harvest each plot of land is decided at the last minute, on the day, and the picking is carried out by hand in small crates to ensure the integrity of each grape is preserved.
The grapes are then sorted on a vibrating table and the seeds partially removed from some cuvées in order to prolong the process and bring a degree of complexity to the wine.
They use carbonic maceration, a winemaking technique associated with the French wine region of Beaujolais, which involves fermenting whole grapes in a carbon dioxide rich environment. But also alcoholic or ethanol fermentation for de-stemmed grapes, typically used for red wines.
While the vineyard’s Domaine wines, which are fruitier, are fermented in stainless steel tanks, their “Reserve” cuvées are matured in oak barrels for 12 to 18 months.
The domaine has also received a number of accolades for its environmental efforts, including the renowned Terra Vitis certification and Haute Valeur Environnmentale (HVE).
They continue to promote sustainable winemaking practices by leaving the vines to their own devices where possible, while also favouring mechanical techniques without chemicals.

Hall 6 / Stand GH-068-15