Located on the foothills of Mont Granier, in the Chartreuse massif (French Alps), the 13 Lunes estate is a recently created estate (2016) in the continuity of a very old operation.

The place of vinification is located in the commune of Chapareillan but the plots, 19 in total, are spread over 3 communes and 2 departments, Chapareillan (Isère), Les Marches (Savoie) and Apremont (Savoie). It is an estate of 6.1 hectares with plots that are sometimes very old, even ageless because they are impossible to date. The average altitude of the vines is 450 meters exposed to the rising sun.
The soil comes from a large scree dating from 1248 AD. JC. The soil is loam-clay-sandy-limestone. The landslide caused a wide variety of soil in its structures.

The grape varieties are mainly Savoyard, with Jacquère, Altesse and Mondeuse but also two early ones, Velteliner (15 ares) and Gamay (25 ares). These are our “cellar lighters”. The perimeter of the exploitation is very small (4km as the crow flies) with a rich history which appears in many places by military walls, border markers and even shelters under stones. Savoy only joined France in 1860.

The estate is conducted in organic and biodynamic agriculture (abandonment of Demeter certification in 2022) and will soon comply with the specifications of the FNAB label.
The only oenological product used is sulfur in very small doses. No yeasts, modification of acidity, colors or taste, no enzymization, chapatalization, fining... We do not claim the natural wine approach even if it is very similar to us.
Some wines are sometimes without added sulphite, sometimes unfiltered, the aim being to offer a straight and precise wine.

In the vineyard:
-micro caterpillar, mower and hand brush cutter to prevent soil compaction.
-As many tasks as possible are carried out by hand during the season, trying to reserve motorized machines only for treatments.
-Green fertilizer based on oats, rye, vetch, phacelia, clover and radishes.
-Dynamization of horsetail, horn dung, silica, valerian on the vines.
-Use of nettle manure and herbal tea, comfrey manure and herbal tea, alfalfa manure, yarrow, willow, meadowsweet herbal teas, etc. during the vegetative period.
-Treatment of the vine with sulfur and copper contact products in small doses.
-Harvest at maturity, taking into account acidity, manually in 10/15 kg boxes and sorting on the plot.

In the basement :
-Direct pressing for whites, 4 hours with stainless steel pneumatic press.
-De-settling 12 hours to 36 hours depending on the needs and the temperature at which the grapes are brought in.
-Spontaneous fermentation, linked with malolactics, fermentation between 14 and 17°C in thermo-regulated stainless steel vats.
-The reds are in whole clusters. Maceration for 8 to 15 days depending on the stage of fermentation and the desired tannin structure or the maturity of the year.
-Fermentation of reds, pre-fermentation at room temperature (17°C and up to 24°C)

-Minimum intervention on the reds, pumping over and punching down if necessary to help fermentation.