WINE MAKING AT THE “DOMAINE DU MAUPAS”

VINE PRUNING:

Pruning is an essential operation, because it limits the number of eyes per stock, therefore the output and the quality of the grapes. The pruning method used in the Beaujolais is a short cut, called a GOBLET. The goblet is regulated by the A.O.C decree.
Each stock comprises from 3 to 5 canes cut with one or two eyes, not to exceed altogether 10 eyes per stock. Pruning is carried out from mid-November to March.

The legend tells that it is a donkey that invented the pruning, by eating several vine shoots. A farmer saw that the bunches produced by the devoured stock were much more beautiful.

TRIMMING:

In July and June, vegetation becoming important, the vine shoots are tied up, preventing them falling on the ground or breaking under the weight of the bunches. The older vines are rarely tied up, being able to support themselves, they are only trimmed. Trimming consists of removing the end of the growing shoots and excess leaves, in order to make the grapes benefit from a maximum sun exposure to support maturation. It also facilitates the fertilizing and circulation of air which greatly helps fighting against certain diseases of the vine.

PLOUGHING:

Ploughing is done especially at the end of the year. Its purpose is to loosen the arable layer to benefit from the climatic influences. It also removes the surface roots which develop at the level of the grafting. Ploughing is beneficial for the quality of the wine.

DISEASE TREATMENTS:

In the area, the vine is sensitive to certain cryptogamic diseases (mildew, oïdium....). To fight against these diseases, a calendar of treatments is set up at the beginning of season. But according to climatic conditions (sun, rain, temperature...), we must adapt throughout the season for targeting our treatments well. These are carried out using a well adapted hardware. On the field we use a pulverization system.

JULIENAS and CHENAS TRADITIONAL METHOD

The grapes are harvested by hand, including the stem. They are taken to the vat room where they are put in the fermenters. Once the vat is filled with grapes, a wooden grid is placed on the top of the vat so that the cap remainder (the floating grapes) is immersed in must, during all alcoholic fermentation.

Alcoholic fermentation lasts for a period of 8 to 10 days; throughout the alcoholic fermentation, the density and the temperature are monitored morning and evening for each vintage and the temperature is adjusted using a heat pump.

The content of the vats is stirred up twice a day to homogenize the must. At the end of the cycle the grapes are pressed when the density is lower than 1000. Once pressed the must finishes its alcoholic fermentation. Thereafter, the malolactic fermentation starts within the days or months to follow. After the two fermentations are over, the blending of the different vintages is carried out by tasting only, giving the final product. The wine is then bottled in February-March and sent to the markets.  

JULIENAS RESERVE LA CADOLE ‘aged in oak casks’ - The method of harvest remains identical; Once the grapes are put in the vat, they are crushed and the vat topped with the wooden grid for 12 days of alcoholic fermentation.

After being pressed, the must is put in the oak casks for a duration of 7 to 8 months during which it finishes the alcoholic and malolactic fermentation. The lees are stirred up with a wooden stick every 2 to 3 weeks depending on its development. This process is always followed with a tasting.

The wine is bottled in August. The vintage name is derived from a plot called ‘la Cadole’.