An estate rooted in the brouilly hillside, Nicole and Romain CHANRION are located in the heart of the vineyards, on the slopes of Mont Brouilly. They now run a family wine estate on a human scale handed down through eight generations.
The CHANRION family is a family of wine-growers anchored around Mont Brouilly for eight generations.
Between 1700 and 1900, three generations of Pierre CHANRION worked as a wine-grower in the commune of Quincié-en-Beaujolais.
The latter passed on two properties to his eldest son, Benoît: one in Cercié en Beaujolais and another in the hamlet of Chavannes, in the commune of Quincié-en-Beaujolais. From that time onwards, our family has been running the current estate in Cercié. The estate is located in one of the oldest parts of Cercié, in a place called Les Crozes. The name of this place originates from the hollows and small valleys formed by the erosion of the hill of Brouilly.
Good wine can only be made from high-quality grapes. That is why we place so much importance on the cultivation of our vines. Our vines are selected by massal selection and their careful maintenance year after year guarantees their durability. Our vineyards are more than 60 years old, and the oldest was planted more than a century ago, in 1906.Côte de Brouilly is related to rare and restricted geological facies. Its soils are derived from ancient rocks of volcano-sedimentary origin, more or less transformed, the Devonian schistose amphibolite and microdiorite hornfels, popularly known as "bluestones".
It is an elaborate procession of very resistant microdiorites and more alterable schists. These rocks have been altered to produce silty-clay soils.
Hardest dioritic soils form the backbone and summit of Mont Brouilly while the vineyard is set on medium schist soils.
The vinification is therefore done in whole bunches with semi-carbonic maceration. This type of vinification is traditional in the Beaujolais region. No CO2 is added. It occurs naturally in the vat under the effect of the respiration of the plant cells of the grape bunch and under the effect of the alcoholic fermentation due to the yeasts naturally present on the grapes. Once the alcoholic fermentation is complete, the wine is aged in oak casks. The choice is to use large containers with aged wood to respect the freshness of the Gamay grape variety and to smooth out the tannins through the exchanges of the wood. We aim to produce structured wines with a strong ageing potential made possible by a long vinification process, respectful of the soil by keeping the plot identities, silky, refined and full-flavoured by minimising human intervention by preserving the integrity of the grape as much as possible.