Domaine des Chers
Located in the heart of a wonderful terroir, between Beaujolais and Burgundy, the Domaine des Chers...
Beaujolais, Beaujolais,Crémant de Bourgogne,Bourgogne Passe-tout-grains
The Domaine Saint Pré is located in the commune of Pommiers, in the heart of the village of "Saint-Pré"...
Domaine Les Capréoles
Le Régnié is to Beaujolais what Les Rainiers are to Monaco, an institution. The Capreoles...
Chateau des Moriers
It is at Château de Moriers that Gilles developed a new way of ageing wines...
Domaine des Frontières
Beaujolais, Juliénas,Beaujolais Villages,Coteaux Bourguignons,Beaujolais
When Jeremy THIEN decides in 2012 to go and nestle in his hills on the edge of the...
Situated in the Beaujolais Crus area, the Château Emeringes vineyard produces wines of the Julienas and Beaujolais-Villages appellations on slopes with a very favourable exposure (South-East) and a very high level of ...Lire plus Learn more
Located in the Beaujolais crus area, the Château Emeringes vineyard produces Julienas and Beaujolais-Villages appellation wines on hillsides with a very favorable exposure (South-East) and an average altitude of 350 meters. We practice integrated vineyard management and have many old vines growing on very beautiful granite soils. Our cultivation methods (choice of plants, pruning, fertilization...) allow us a good agronomic control of the yield and allow us to obtain quality grapes. Our grapes are then vinified with the greatest care in modern installations which respect the traditional Beaujolais vinification (carbonic semi-maceration).
I took over the family estate 35 years ago and I have endeavored to develop direct sales in bottles. This orientation naturally guided me towards a constant improvement of the quality of our wines, which is essential when one is in permanent contact with demanding customers. We work in this perspective from the pruning of the vine to the bottling with a rigorous and precise pruning, a reasoned fertilization with regular contributions of organic matter and lime (control of the acidity and development of the microflora of the soil...), management of the vine with optimal aeration of the bunches and trimming with a good height of foliage for obtaining a good maturity. We have carried out a lot of experimentation in these areas, particularly in terms of fertilization and trimming. At the plantation, the choice of the plants (rootstock and graft) is made with qualitative criteria (precocity, quality) and not quantitative. We have also carried out numerous oenological tests (comparison of yeasts, malolactic fermentation, height of juice in the vat, destemming...) in order to orient ourselves towards the techniques that best correspond to the type of wine we wish to produce.
Being a winemaker is the permanent search for the improvement of the quality of one's wine, even under difficult conditions. This quest for excellence requires both viticultural and oenological work. These two aspects are complementary and essential to obtain a great wine. It is in the difficult years that one can judge the quality of the winemaker. He must implement a large number of positive factors ("little extras") which, when combined, make the difference and obtain a noble product. To be a winemaker is to have this dynamic state of mind of constant improvement of his wine. And, considering the number of factors involved, you can spend your whole life doing it. I have been making wine since I was 19 years old and I have always been in awe and impressed by the fermentation and vinification of a vintage. For almost 40 years, I have kept this passion intact. I am also a great wine lover and I like to participate in wine tastings from my region, other regions or other countries.