Origin: The plots are located on the most favourable slopes for this growth, selected for their average age of 60 years.

Grape varieties: White-juiced Gamay noir

Soil: Bed of “Blue Stone” and ancient alluviums.

Pruning: Goblet

Vinification: The wine comes from Beaujolais vinification in gridded cement vats for 10–12 days, whole bunches with temperature control. Part of the batch is matured in oak casks for 6–8 months, then blended back in with the rest of the batch. This wine characterises the style of the Estate.
Bottled on the Estate, once the blending is optimum (2000–3000 bottles depending on the year).

Tasting: Deep colour with ruby glints, the powerful nose laden with scents of violet or freesia. On the palate, a tasty, well-rounded balance, complemented by powerful aromatic length and roasted notes.

Serving suggestion: Between 15–18°C
The Juliénas goes very well with red meats and sauced meat dishes, or with cheese.
The wine can be drunk within the year, but it can be kept for 4–8 years, depending on the year.