Hand harvesting
Hand harvesting ensures that only the ripest and healthiest bunches are selected, protecting the grapes’ integrity.
Given the region’s commitment to quality, many vineyards still prefer manual harvesting, celebrating the harvest as a communal event.
Whole-cluster fermentation (carbonic maceration)
Whole grape clusters ferment in a carbon dioxide-rich environment before being crushed, emphasizing fruitiness and reducing tannin extraction.
Carbonic maceration is a signature of Beaujolais, responsible for the fresh, fruity character of wines including those from Juliénas.
Natural yeasts
Indigenous yeasts on grape skins and in the cellar can contribute to a wine’s unique terroir expression.
Several winemakers in Juliénas champion this natural method, believing it brings out the region’s character.
Aging in traditional vessels
Oak barrels, stainless steel or concrete each profoundly influence a wine’s character.
Many producers still age wines in traditional oak barrels, imparting complexity and subtle oaky notes — including the forty barrels in our vaulted cellar.
Minimal intervention
A hands-off cellar allows wine to develop naturally with few chemical or mechanical interventions.
Numerous vintners subscribe to this philosophy, aiming for the purest expression of Gamay and place.
Bottling and corking
Closure choice — cork, screw cap or alternative — influences aging potential and perception.
The traditional cork remains popular. Some vineyards still hand-cork limited editions.
Celebration of the Nouveau
Beaujolais Nouveau is a young wine released weeks after harvest, celebrated with fanfare.
The third Thursday of November is festive here too, though Juliénas as a Cru keeps its focus on more age-worthy wines.
Vineyard practices
Pruning, trellising and vineyard management shape grape health and quality.
Age-old techniques, passed down through generations, maintain vine health, optimize sun exposure and ensure quality yields.