Terroir: Stéphane Aviron sources his Juliénas from the areas of “Vayolette” and “La Prat” from two well-established growers in the appellation. The soils in these parcels are granite with clay and limestone with old vines ranging in age from 45 to 55 years old.
Vinification: Traditional Beaujolais winemaking is used. Grapes are vinified separately until time for the final blending and bottling. Whole bunches are fermented and then macerated in temperature controlled stainless steel vats for eight to nine days. The wine is aged for 12 months in large, neutral oak barrels, foudres of 50 hectoliters, to retain the purity of the fruit.
This wine has complex herbal, red cherry and wild strawberry aromas. The flavors are ripe but firm, the wine has a packed character that speaks of firm but soft tannins that will help the wine age well.
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