Our force is sustainable agriculture, and more specifically, agro-ecology. We respect nature, earth and people. We work every day to protect and develop biodiversity and soil fertility, in order to produce wines with terroir’s character. Our artisanal and authentic viticulture favors the expressing of our parcels, we seek for the elegance, the purity of the fruit of this fabulous grape variety Gamay, planted on granite soils.
In 2005, Julien purchased an old farm, “La Ferme des Noisetiers”, in the charming village of Avenas. The farm is made up of 10 hectares at the edge of the forest and at 750 meters in altitude, overlooks the Crus of Beaujolais.
In 2008, Julien founded his own winery, making a long-time dream a reality. The first year the Domain cultivated just 2.2 hectares of vines and has since grown to cover 9 hectares between the three appellations of Morgon, Fleurie and Régnié, all in organic farming.
For an optimal elaboration of the wines, we built a winery entirely lined with wood and dug a cellar for the barrels.
A SUSTAINABLE ENTITY
The climatic hazards for several years are disturbing the production causing financial, human and commercial problems. To offset this lack of grapes and to ensure the sustainability of the estate, we decided to create the “Pur Jus” and SARL Sunier, wine range company. Producing pure, and digests wines, oh yes! But the grapes bought by SARL Sunier are exclusively grown in organic farming. Our passion for Beaujolais wines, Gamay and sustainable farming remains intact and more and more contagious. Our model inspires, especially among young winemakers to produce differently. Our knowledge of the best Beaujolais’ terroir allows us to get privileged relationships with our fellow winegrowers, giving us access to rare organic grapes from the region.
VINE TO WINE
Organic farming has been in the spotlight throughout the estate since its creation, the certification being carried out by Alpes controls. All chemical synthetic fertilizers and herbicides are banned : we prefer to stimulate microbial life, by adding nice mature compost : the soils are worked only on the surface. Annual seeds nourish our soils by providing more material and above all more carbon.
From Morgon to Fleurie and Régnié : vineyards extend over 9 hectares and three protected designations of origin.
Here, wine is made with grapes and not with oenological products…
The date of picking remains a decisive moment that will condition the quality of the finished wine. We harvest at full maturity. The grape harvests are done by hand, the grapes are sorted at the field, and go up to the winery every hour, in large and low bins to avoid to pack the fruits. The ciment tanks are filled up by gravity with full bunch grapes and saturated with CO2 inert gas, in the aim of starting an alcoholic, anaerobic, called carbonic fermentation. This vinification choice will develop a nice and fruity aromatic in the wines. After one to three weeks of low-temperature maceration, the grapes are manually drained without pumping and the juices are slowly expressed for 24 hours in a vertical press.
Then, wines are aged from 8 to 11 months on fine lees, in oak barrels, big wooden vats, ciment tanks and egg shape tanks. Wines will be bottled at the end of spring, at the estate.
750 Chemin des Noisetiers, Avenas
Dégustation & Livraison
Enlèvement commande à Saint-Joseph
Les Vachats – Voie romaine
750 Chemin des Noisetiers, Avenas