Fleurie "Les Déduits" 2021 | Famille Dutraive

Click here to see the range from Dutraive's family

The sourced fruits are organically farmed and naturally vinified in Dutraive cellars.

’Les Deduits’ comes from old vine plots, vinified in concrete and aged in oak for six months with traditional Beaujolais vinification (carbonic maceration), natural yeast fermentation, and no sulfur used in vinification (with just a touch at the blend before bottling).

Dark fruited and fresh, full bright, thirst-quenching acidity and silky tannins; serve slightly chilled with pizza, pasta, or tacos.

Despite the fact that none of these wines come from Dutraive terroirs, the family manages to craft a lineup that fits the Dutraive profile: fresh-fruited, energetic and soulful wines that bring pure joy with every sip.

Available in Magnum (1.5L)

About the Domaine:

This estate is one of the oldest in Fleurie and was bought in 1969 by Jean DUTRAIVE. He took over 9 hectares of Fleurie on the Grand'Cour, Chapelle des Bois and Champagne's terroirs. He also kept 1 hectare 60 of Brouilly from the family property.
Jean Dutraive, was joined by his son Jean-Louis in 1977. He succeeded him definitively in 1989. Now Jean Louis's kids (Ophelie, Justin et Lucas) are slowly taking over the domaine .

The grapes picked up manually are put in whole vats (neither de-stemming nor crushing) put at low temperature and saturated with carbon dioxide (without sulphite addition).

Fermentation takes place naturally without intervention (except in the event of a problem) until pressing. No oenological product is used, the natural yeasts of the so-called indigenous grapes are responsible for characterizing our wines. These are then put in the cellar by gravity to begin their more or less long aging depending on the cuvées.

The "Famille Dutraive" project:

Following the hailstorms suffered on the Grand'Cour estate in 2016 and 2017, Jean-Louis and his children, Lucas, Justin and Ophélie, began to buy grapes which they vinified at the estate. The grapes, selected by them, come from plots cultivated in the spirit of organic farming, certified or not. The wines are produced according to the same philosophy as that of the estate, favoring parcel vinification, without oenological input. The first cuvées produced in 2016, Cap Ô Sud, were made from Cinsault and Carignan grape varieties from Corbières and Minervois respectively. Today the wines are mainly produced from Gamay du Beaujolais on the Chénas, Chiroubles, Fleurie and Saint-Amour crus.