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Buy Wine from Julie Balagny
Julie Balagny is a young and renowned winemaker of Parisian origin who represents the new and recognised winemakers, which is attributed to her natural wines, and to a wine-growing area that has gained the highest recognition.
A story from Paris to Beaujolais
In 1999, Julie left Paris for the vineyard. She did her experiments and studies in Perpignan and Cahors, reading books that were essential to her training.
There, she discovered the techniques of biodynamics, which are used to maintain harmony with the environment, and tasted her first natural wines before taking over the Terre des Chardons estate near Nîmes over a period of four years.
She then met Marcel Lapierre and Yvon Métras, who encouraged her to found her own estate. The latter found her a three-hectare plot in Fleurie, in his region, Beaujolais, and helped her during the first year of her installation, in 2009.
In 2015, she leased two plots of more than 0.7 hectares of old vines in Moulin-à-Vent, planted in 1913 on granite and quartz soils. He also leased one hectare of Beaujolais vineyards (in the commune of Émeringes), planted in 1956, on clay, sand and pebble soils.
His vineyards and his day-to-day life
Julie Balagny currently works 5.5 hectares under the Fleurie, Moulin-à-Vent and Beaujolais appellations. The work in the vineyard is organic, and must be done manually due to the steep slopes on which the grapes grow.
The harvests are picked at the optimum point of ripeness of the grapes, transported in small crates and left in a cool room overnight.
They then undergo carbonic maceration, without the need for pumping over. Julie owns a large 120 year old American wooden press to gently squeeze the grapes.
Fermentation is often slow, as her cellar is cool and no additives are used at all in the winemaking process.
His daily work involves applying biodynamic techniques and pulling weeds from the vineyards with a pickaxe. In addition, he frequently reinforces his cellar and feeds his chickens and sheep, which graze in the vineyard in winter.
His wines
His wines are faithful representatives of the terroir where the grapes are grown. In his daily work he works with the texture of his wines, showing the fleshy character of the wine characteristic of the estate.
His magnificent wines are born from grapes and vineyards where good practices are respected, obtaining tannins without leaving aside the right amount of acidity. They are highly seductive wines, fresh and with a beautiful depth!
Have you tried some of these fantastic wines from the Julie Balagny winery? Leave us your comments!
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Buy Wine from Julie Balagny
Julie Balagny is a young and renowned winemaker of Parisian origin who represents the new and recognised winemakers, which is attributed to her natural wines, and to a wine-growing area that has gained the highest recognition.
A story from Paris to Beaujolais
In 1999, Julie left Paris for the vineyard. She did her experiments and studies in Perpignan and Cahors, reading books that were essential to her training.
There, she discovered the techniques of biodynamics, which are used to maintain harmony with the environment, and tasted her first natural wines before taking over the Terre des Chardons estate near Nîmes over a period of four years.
She then met Marcel Lapierre and Yvon Métras, who encouraged her to found her own estate. The latter found her a three-hectare plot in Fleurie, in his region, Beaujolais, and helped her during the first year of her installation, in 2009.
In 2015, she leased two plots of more than 0.7 hectares of old vines in Moulin-à-Vent, planted in 1913 on granite and quartz soils. He also leased one hectare of Beaujolais vineyards (in the commune of Émeringes), planted in 1956, on clay, sand and pebble soils.
His vineyards and his day-to-day life
Julie Balagny currently works 5.5 hectares under the Fleurie, Moulin-à-Vent and Beaujolais appellations. The work in the vineyard is organic, and must be done manually due to the steep slopes on which the grapes grow.
The harvests are picked at the optimum point of ripeness of the grapes, transported in small crates and left in a cool room overnight.
They then undergo carbonic maceration, without the need for pumping over. Julie owns a large 120 year old American wooden press to gently squeeze the grapes.
Fermentation is often slow, as her cellar is cool and no additives are used at all in the winemaking process.
His daily work involves applying biodynamic techniques and pulling weeds from the vineyards with a pickaxe. In addition, he frequently reinforces his cellar and feeds his chickens and sheep, which graze in the vineyard in winter.
His wines
His wines are faithful representatives of the terroir where the grapes are grown. In his daily work he works with the texture of his wines, showing the fleshy character of the wine characteristic of the estate.
His magnificent wines are born from grapes and vineyards where good practices are respected, obtaining tannins without leaving aside the right amount of acidity. They are highly seductive wines, fresh and with a beautiful depth!
Have you tried some of these fantastic wines from the Julie Balagny winery? Leave us your comments!