Domaine Des Marrans
Domaine Des Marrans
Domaine des Marrans is a family estate located in Fleurie, at the heart of the Beaujolais crus, around 50 km north of Lyon. Founded in 1970 by Jean-Jacques Mélinand, the estate is now run by the second generation, with Mathieu since 2009, joined by his brother Camille in 2019. The vineyard covers 20 hectares, spread across Fleurie, Chiroubles, Morgon, Beaujolais, Beaujolais-Villages and Beaujolais Blanc.
The estate has grown progressively from its original 4 hectares at Clos du Pavillon in Fleurie. Over time, the family expanded with new parcels and built a new winery at a place called Les Marrans, which gave the domaine its name. Mathieu’s arrival, following studies in viticulture and oenology and experience in Australia and New Zealand, brought a renewed dynamic to the estate.
The vineyards are mainly rooted in granite soils, which are poor and demanding, perfectly suited to Gamay. The estate follows a natural approach, without chemical fertilisers, with careful soil management and a conversion to certified organic farming starting with the 2024 vintage. Harvesting is carried out by hand with rigorous sorting. In the cellar, vinification is done with whole clusters, without added yeasts or sulphur during fermentation. Carbonic maceration and gentle extraction techniques result in wines that are fine, expressive and true to the Beaujolais terroirs.
The estate has grown progressively from its original 4 hectares at Clos du Pavillon in Fleurie. Over time, the family expanded with new parcels and built a new winery at a place called Les Marrans, which gave the domaine its name. Mathieu’s arrival, following studies in viticulture and oenology and experience in Australia and New Zealand, brought a renewed dynamic to the estate.
The vineyards are mainly rooted in granite soils, which are poor and demanding, perfectly suited to Gamay. The estate follows a natural approach, without chemical fertilisers, with careful soil management and a conversion to certified organic farming starting with the 2024 vintage. Harvesting is carried out by hand with rigorous sorting. In the cellar, vinification is done with whole clusters, without added yeasts or sulphur during fermentation. Carbonic maceration and gentle extraction techniques result in wines that are fine, expressive and true to the Beaujolais terroirs.
