The engine is clean and sustainable agriculture, more precisely, agroecology. Domaine Julien Sunier respects nature, the earth and people. He works every day to protect and develop biodiversity and soil fertility, in order to produce unique wines, with character and terroirs. Expressing the originality of a place, thanks to an artisanal and sincere viticulture, he is in search of elegance, the purity of the fruit of this fabulous grape variety that is Gamay, planted on granite soils. In 2005, Julien settled down by acquiring an old farm "la Ferme des Noisetiers", spread over 10ha of meadow and woods, overlooking the Beaujolais vintages at an altitude of 750 m, in the magnificent little village of Avenas. In 2008, a dream became reality, to become a farmer by creating his own vineyard from scratch. The first year, the estate cultivated 2.2 ha of vines to reach 7.5 ha today in three appellations Morgon, Fleurie and Régnié, all organically, of course! From Morgon to Fleurie via Régnié. The vines cover 7.5 hectares and three appellations of protected origin (PDO). "Consider each vine as a living being an individual" Organic farming has been in the spotlight throughout the estate since its creation, with certification carried out by Alpes Controls. All synthetic chemical fertilizers and weedkillers are banned: we prefer to stimulate microbial life, thanks to the contribution of composted manure; the soils are worked on the surface. Here, the wine is made with grapes and not with oenological products ... The picking date remains a decisive moment which will condition the quality of the finished wine. The harvest is therefore carried out at full maturity. The harvest is carried out manually, the grapes are sorted in the vineyard, on the vine, and go back to the vatting every hour, in wide and not very high bins so as not to pack them down. The entire harvest is vatted by gravity and saturated with inert CO2 gas, in order to start an anaerobic alcoholic fermentation, called carbonic. This choice will bring greed and crunch in the wines. Once the vat is full, for a serene start to fermentation, a starter is made. After one to three weeks of vatting at low temperature, the grapes are manually devatted without pumping and the juices are expressed slowly, for 24 hours, in a vertical press. The wines are then aged on fine lees, in 228-liter oak barrels with an average age of 10 years, for eight to eleven months. Bottling will then take place on site at the farm.