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est une des cuvées en plot selection of Julien Braud in 100% Melon de Bourgogne. The grapes are harvested by hand and vinified naturally from indigenous yeasts only in temperature-controlled vats between 18 and 20 degrees. The wine will then be aged 20 months on lees before bottling.
This long breeding period gives the Moulin de la Justice a great wealthwith a full and fat mouthfeel and a nice finish fresh and salty.
It can be enjoyed on a seafood platter, with fatty fish or white meat in sauce.
Domaine Julien Braud
After his studies ofviti-vini engineer and a few vintages of experience acquired on the family estate, Julien Braud created in 2012 its domain in Monnières near Nantes in order to promote the terroirs of the Nantes region, and the quality of the region's emblematic grape variety, the " Burgundy melon ».
From 3 hectares in the first year, the cultivated area has gradually increased vintage after vintage, to reach today 13 hectares certified in Organic Agriculture.
In 2021, his wife Apolline joined the estate, their common goal being to produce wines authentic and with character.
In the vineyard
Julien's vineyards are managed in accordance with the rules of thebiological farming. The soils are cultivated to limit compaction and improve soil life.
Disbudding balances the leaf surface, improves theaeration of the harvest and the formation of vines.
The phytosanitary protection of the vineyard is carried out without synthetic chemistry. From decoctions and herbal teas of plants to support the vine.
In the winery
The grapes are picked manuallyThe grapes are handled only by gravity in order to avoid trituration and oxidation, then gently pressed in a pneumatic press.
After a light settling by gravity, the juice is vinified in the respect for the terroir and the vintage. Fermentation only starts spontaneously at indigenous yeastsAt a temperature between 18 and 20°C for about a month.
Depending on the vintage, the wine is aged on lees The wine is left to mature for varying lengths of time, with a few stirring of the lees before winter and in the spring to encourage the autolysis of the yeasts, which brings more complexity to the wine.