"The Fleurie site, apart from being idyllically beautiful, has proven to be a very interesting terroir. As mentioned above, the vines are completely isolated and surrounded by woods. The vines themselves are on a very steep hill, making any mechanical work impossible and forcing Julie to do everything by hand. The vines vary drastically in age (30 to 90) and are grown on three separate, distinct soil compositions: pure granite mixed with pebbles and sand, granite and quartz and granite with basalt. In 2015, Julie was able to acquire a hectare of Beaujolais planted in clay, pebbles and sand and 0.7 hectares of Moulin-a-Vent. The latter are old vines (50+) planted on a steep hill of decomposed granite.
In the cellar, every wine is made in the same way: the grapes are fermented semi-carbonically in concrete vats, then moved to a gorgeous, old school manual press, where the process is intentionally slow and delicate. The juices are then racked to old barrels for elevage. Julie's cuvees tend to vary year to year; the recent trend has been giving each a new name and label each vintage. Though she firmly believes in the AOC system, she has in the past de-classified some of her wines to Vin de France. The total production is bottled un-fined, unfiltered and un-sulfured."