The roots of Domaine Juliette Avril are ancient and lay deep in history. Ancient roots- appointed First Consuls of Châteauneuf-du-Pape before the French Revolution, the Avril family is marked by a dual tradition both wine and Provence-related. The golden cicada sign featured on the coat of arms over the "Juliette Avril" labels is identical to the one Jules Avril wore on his jacket, a century after Frédéric Mistralw, when assigned the title of "Majora d lu Félibriget", the academy of Provence language...
Deep roots- as soon as 1923, before the AOC appellation (Appellation d'Origine Contrôlée) was officially implemented, Jean Avril( Juliette Avril's father) took part in the elaboration of the basic rules used for the development of Châteauneuf-du-Pape's wine, together with other important members of the local community.
Domaine Juliette Avril is a family estate. It is run by Marie Lucile Brun who succeeded to her mother, Juliette Avril, as the head of the estate in 1988. Her son, Stéphan Brun, joined the estate in 2000 to assist his mother in the sales, admin but also the vine-growing tasks.
The estate spreads over 30 ha of vineyards, with 22 ha of Châteauneuf-du-Pape, 6 ha of Côtes-du-Ventoux and 2 ha of Vin de Pays de Vaucluse. Half of the vineyard is aged of over 50 years, planted in accordance with ancestral methods and featuring mixed grape varieties such as Granche, Syrah, Cinsault, Mourvèdre, Roussance, etc...
It can be divided in 2 parts: The first one, located north, is made of rich plateaus, abundant with a clay-chalky soil (characterized by its well-known pebbles), whereas the second part, located more south, is composed of filtering and gravelful soils..
Guided by a spirit of discipline in production, our estate favors quality above all.
That search for quality is best reflected in certain aspects of our productions such as the plot-based follow-up of our vineyards, the yield control and the traditional wine making process.
Our estate is also driven by tradition, with a strict selection of understocks and grape varieties, hand-picked harvests, selected grapes, a long vatting period and ageing in oak casks. Besides, our estate has opted for an earth-friendly treatment of vine diseases. Treatment products are used as preventing agents, in come identified cases and only if needed.
Our aim is to seek and apply production techniques harmless to the surrounding wildlife.
The choice for quality is also reflected in the vinification stage. Fermentation is long in order to extract the colour of grapes and it is done in stainless steel vats with temperature checking. Our wine is aged in oak casks during a period which may vary depending on years.