Fleurie 'En Rémont,' is Julie's parcel bordering the forest, sitting on granite and quartz. Some vines are 90 years old. She says it's always a little wilder, and we ponder whether that could be due to the microorganisms from the forest playing a role in the vineyard, too. 

In her cellar, you'll find big traditional cement tanks where the whole bunches of Gamay remain for three weeks or more. She uses CO2 gas to ensure the grapes remain without oxygen. She leaves the juice which forms from the weight of the bunches at the bottom of the vats; "to give more energy to the yeasts, so they don't suffer too much" she explains. The grapes are then pressed in her ancient vertical press, and then the juice is moved to the barrel cellar where it finishes fermenting naturally. She explains that as they continue fermenting in barrel, the CO2 released by the fermentation process prevents the unsulphured wines from developing brettanomyces (a yeast that can cause off-tastes and aromas). All the wines are bottled unfined, unfiltered and without added sulphites. 

- words by littlewine.co