Chai Julip

12 hectares of old vines - between 55 and 70 years old - to be restarted in 2021, planted in curves around a hillside (220 m altitude), on a schist terroir, surrounded by garrigue (with plenty of wild boar!): This is the CHAI JULIP playground. We set ourselves the goal of making wines with character from this terroir: organic vineyard management (minimum doses of treatments), natural grass cover managed by shredding, a few decoctions, sheep grazing in winter, shredded prunings, natural agroforestry... no tillage (conservation agriculture), manual green harvesting (disbudding, braiding, no pruning), gentle pruning (Guyot-Poussard), manual harvesting of course... Low planting density + draining terroir + aerated topography = low cryptogamic pressure. In the cellar, natural vinification using indigenous yeasts and no inputs, gentle extractions, little or no use of sulphites, no fining and, if possible, no filtration, to produce wines that are easy to digest, complex and unadulterated, true to this unique terroir. The son of a Corsican winegrower, Philippe Peignier returned to the land after his career as a pilot. From now on, it's on terra firma that he has the time of his life. Judith Melka, after a career as a chef, from bistro to gastronomy for 25 years, is in charge of vinification and blending in the cellar.