Heir to the Lyon terroir, ambassador of the Coteaux du Lyonnais appellationLucie embodies the 6thrd generation of the Jullian family to perpetuate the work of the vine at Prapin Estate.
Driven, along with her partner Pierre, by a deep respect for the land, they are anchoring the practices of organic and biodynamic viticulture initiated by their parents, Henri and Sylvie.
These winegrower-farmers excel equally in the art of hospitality, creating beautiful tables for their visitors, during which the exploration of their wines rhymes with seasonal cuisine.
Lois Nagir Your estate has been Demeter certified since June 2024. What does this distinction mean? What does it reveal about your vision of viticulture? ?
Inheriting the family land means preserving it with respect for nature, while cultivating a robust and healthy vineyard. The estate must be easy to pass on when the time comes, in 30 to 40 years. This involves, in particular, maintaining living soils teeming with diverse flora and fauna.
The estate is certified organic, but with Demeter, the specifications are even more stringent. This label reflects our commitment to offering ethical wines, from production to marketing, as we use reusable bottles.
What does this mean in practical terms?
The challenge is significant, but it will pay off!
Each step of our work is based on practices that benefit the environment, health and people.
For example, fertilizers and chemical treatments are excluded. One solution to replace them is to treat the vines with plants: the presence of valerian promotes the healing of frost damage. Cover cropping in the plots contributes to the aeration of the humus layer; this reduces the need for mechanical intervention, the impact of which is destructive to microorganisms.
We also plant grape varieties like Gamaret, which are more resistant to climate change. The silica helps dry the morning dew to prevent the development of fungi.
As for our wines, almost all of them are sold through short supply chains, either in Lyon or directly at the cellar door. We receive many individual customers.
Is your approach visible in the landscape?
Yes, you can see beehives near the hedges and trees such as hornbeams, lilacs, and oaks… There are all sorts of plum trees and wild peach trees. To attract birds, we have installed nesting boxes inside and outside our farm buildings and also have two ponds.
All of this creates a beneficial dynamic for biodiversity and the vineyard. Bees pollinate, birds feed on the fruit… We see many swallows, falcons, tits, kites…
The art of hospitality is another expertise of Domaine de Prapin.From simple tastings to the organization of gourmet events, you are keen to introduce your wines in a warm atmosphere..
Lois Nagir
I love to cook, to bring people together around large tables.
Pierre and I started our careers in Australia. There, wine estates incorporate restaurants, offering visitors a complete culinary experience.
Welcoming guests is one of my priorities. I like to offer fun tastings in the form of games.
Our wine tourism services can be adapted to suit everyone's budget.
From April 18th, we organize immersive table settings in the barrel cellar every 3rd Friday of the month, except during harvest time.
The feast will be prepared by the private chef Marion Gaignard, founder of “Champs de table | Cuisine de la terre”.
A visit to the cellars will precede a surprise menu prepared with fresh produce.
During the meal we will be asked to present our wines in association with the dishes served.
In 1890, your ancestors planted the first vines. You also cultivate this local connection by partnering with numerous local suppliers. Can you tell us more about that? ?
Why export when the resources are right here at home?
Local products, mostly organic, are showcased in our delicatessen located in the cellar: cured meats, beers, fruit juices, soaps…
The graphic design of the bottle labels is entrusted to talents such as Fabienne Germain settled in Beaujolais, or Claire Murignieux illustrator in Rontalon.
Claire designed the label for the "Espoir DY vin" vintage, a portion of the sales of which is donated to the benefit of... Tatooine LyonsThis association in Brindas works to improve the quality of life of women with cancer.
Lois NagirOf your wines, which is your favorite and what local culinary specialty do you most readily pair it with? ?
The "Les cerisiers" cuvée, a Chardonnay aged and vinified in oak barrels.
My husband and I have been in love with white ever since we met in vocational training. We made our 1er winemaking internship together in the Mâconnais region.
It goes wonderfully with quenelles, which I love, smoked trout from the Dombes, roast farm chicken with cream, or a platter of creamy cheeses.