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. After a brief spell in vats, the wine is then matured for 2 years in French oak casks. This is the Estate’s most precious and most prestigious wine.
Bottled on the Estate, once the maturing yields all its complexity (1500 bottles, depending on the year)

Tasting: A very intense colour with garnet glints, this is a very powerful wine with mellow tannins, hint of vanilla. The strength of the oak will ensure it has a future worthy of a great Burgundy wine.

Serving suggestion: It should be enjoyed at room temperature and better still decanted into a carafe. The Juliénas “Grande Réserve” goes very well with game fowl and sauced meat dishes, or a rustic cheese.
The wine can be drunk within the year, but it can be kept for 4–10 years, depending on the year.