That the quality of a wine depends on the type of vineyard that produces it, scarcely needs repeating. Let us go back to basics and focus on the nature of the soil, the planting and the positioning of the vines, the climate and the choice of grape variety.
As far back as the sixteenth century, the landlords of Malijay were aware that their estate had a winning combination of these different elements.
Malijay is at the heart of the Rhône Valley, well known for its sunny climate. From the earliest days, vines therefore pushed out the wild plants such as thyme, olives and lavender and carpeted the clay-limestone soil that suited them so well. Natural changes, such as accumulations of dung over decades, helped to give the ground its character.
In the cellar, all the grapes are turned into wine (8000 hectoliters per year) in temperature controlled concrete or stainless steel vats through the fermentation stages.
Harvest after harvest, painstaking labor in the vineyard and in the cellars has enabled the estate to win regular medals and prizes in the most famous national wine-growing contests.