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Fleurie Domaine des Hospices de Belleville

Fleurie Domaine des Hospices de Belleville


  • Cellaring

    Optimal consumption: 2 to 5 years

    Ageing potential: 7 years

  • Tasting temperature

    16-18°C (61-64°F)

Grape variety

Gamay noir with white juice


Producing commune: Fleurie.

Site: between Moulin-à-Vent and Chiroubles, Fleurie is certainly one of the most celebrated of the ten Crus of Beaujolais. The Hospices de Belleville's Fleurie is produced on three parcels for a total surface of 6.56 ha (16 acres): « Vers le Mont », « Les Marrans » and « Les Grands Prés ».
Because of its size, 6 ha (14 acres), « Vers le Mont », situated on the slopes of La Madone, dominates the assemblage of these 3 plots.

History & Tradition: at the foot of the Chapel of the Black Virgin. The « Gobelet » pruning probably goes back to the Greek or Roman period.
In 2014, Maison Joseph Drouhin signed an exclusive partnership with the Hospices de Belleville, historical owner of 14 ha (34 acres) in the 3 crus of Fleurie, Brouilly and Morgon.

Soil: it is gore, poor, well-drained and very characteristic of the appellation.



by Véronique Boss-Drouhin

Having a pretty ruby, violet colour, the wine begins by expressing pretty floral notes of violet, rose, iris, with a typical peppery note which then evolves into red fruits. The flesh is smooth and silky with soft tannins, like a caress, the finale is long fresh and persistant.


2021 Beaujolais wines show pretty bright colours with a purplish reflection and deliver aromas of red and black fruits mingling with slightly spicy notes.

Vintage review


Harvest: grapes harvested by hands. If necessary, a careful sorting is proceeded in the vineyard and at the winery.

Vinification: depending on the plots and the quality of the grapes, part of the harvest is destemmed for a « Burgundy style » vinification with punch downs and pump overs, while the rest is vinified in whole bunches for a 10-to-15-day semi-carbonic maceration.

Ageing: the wines vinified according to a Burgundy style are ageing during 10 to 12 months in large casks, (500 litres), stainless steel vats are reserved for the wines issued from carbonic maceration. The wines are then blended into one unique « cuvée » by appellation.