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Surface area
578 ha
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Yield per hectare
: 52 hl/ha
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Production
(in 2006) : 30 212 hl, or 4 million bottles
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Grape variety
: gamay noir à jus blanc
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Colour
: red
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Pruning type
: short goblet leaving 3 to 5 branches on each vine and a maximum of
10 eyes (buds).
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Number of plants
per hectare : from 8 000 to 10 000.
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Soil type
: to the west the land is poor and arid granite with seams of manganese
and porphyry; to the east are formations from the Mesozoic era that
are shallow with a little clay made up of old alluvium.
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Communes with
the right to the appellation name : Juliénas, Jullié
and Emeringes, in the Rhône department with a foray into the village
of Pruzilly in the Saône-et-Loire department. The Cru touches
the Mâconnais region to the north.
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Number of vinegrowers
: 120
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Vinification
: in whole bunches. This vinification type is specific to the Beaujolais
winemaking area. Length of fermentation on the skins: from 9 to 10 days,
depending on the vintage and the winemaker. After vatting and the first,
alcoholic, fermentation, the grapes are pressed and the run off and
press juices are assembled then the second, malo-lactic, fermentation
takes place. Its role is to render the wines supple in removing their
acidity. In order to get the most out of their grapes and give added
structure to their wines, quite a few winemakers use techniques to immerge
the grapes in their own juice during the first fermentation such as
placing a grid over the cap to hold it down, pushing the cap down or
pumping the juice from the bottom of the vat over the cap.
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