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BioNo chemical inputs used in the vineyard and winery; reduced doses of sulphurBiodyRevitalisation of the soil and the natural defences of the vine by using natural inputs and energy; ultra-reduced doses of sulphur
Moulin de la Justice - Magnum
Millésime 2022
Estate: Julien Braud
Region : France, Loire Valley
Certification(s) : AB, Ecocert
Grape Variety(ies) : Burgundy melon
Agriculture : Biodynamics, Organic


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Moulin de la Justice

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.

On l'appréciera sur un plateau de fruits de mer, un poisson gras ou une viande blanche en 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 ».

De 3 hectares la première année, la surface cultivée a augmenté progressivement millésime après millésime, pour atteindre aujourd'hui 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.

Découvrez aussi La Bulle de l'Ouest, son pétillant naturel !

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