The vineyards
The vineyard, located in the heart of Anjou...
Planted on schist and sandstone soils, the vineyard covers about 22 hectares (54 acres). Perfect drainage and ideal temperatures encourage each variety to express incredibly fine aromas.
The vines, aged from 30 to more than 50 years, produce grapes with superb concentration. Grape varieties are Chenin Blanc, Chardonnay, Grolleau Noir and Gris, Gamay, Cabernet Franc, and Cabernet Sauvignon.
​
The viticulture, an all year long art...
To improve the quality of the grapes, vine vigor is controlled by growing grass between every other row of vines. Treatments are used only when necessary to prevent the outbreak of disease. This is done in the spirit of sustainable viticulture with the sole objective of preserving the quality of the grapes.
Pruning aims to limit the number of bunches per vine to 7 or 8, which concentrates the best of the terroir by limiting yields. Leaves are removed around the bunches to increase exposure to sunlight and wind, resulting in better color and ripeness of the grapes.
All harvesting is done by hand. The grapes are sorted in the vineyard as well as at the winery. For the Coteaux du Layon Saint-Aubin de Luigné and Chaume 1er Cru, 3 to 4 passes are made through the vineyard.
The vinification, perfection and know-how...
The winery is equipped with stainless steel tanks. Temperatures are regularly monitored to assure gentle fermentation. The technique of micro-oxygenation is used during the vinification of the Anjou-Villages. All winemaking practices aim to extract intense color, aromas and smooth tannins from the grape skins. Wines are lightly filtered, but not fined.
Some of our wines are matured in French oak barrels : Chaume 1 er cru, Coteaux du Layon Saint Aubin de Luigné (Les Simonelles, La Roche), and Anjou-Villages « Cuvée du Salon »,which is matured on its lees with regular stirring.
Some history ...
1554
Wine and vine cultivation, a long history connected with the history of the Château...
Overlooking the beautiful Layon River Valley, Chateau de la Genaiserie is located in the heart of Anjou in Saint Aubin de Luigné. Anchored on a vast schist and sandstone plateau, vines and winegrowing have always been closely linked to the history of this grand 18 th century chateau. La Genaiserie “possessed gardens, woods, springs, and vines during the 17 th century”, according to the writings of Abby Louis Coudrin.
1783
La Genaiserie, a destiny closely related to the French Revolution...
The stately chateau was built in the pure Angevin bourgeois style around 1783, just before the onset of the French Revolution. The owner, Mr. de Bellefonds, former officer in the Médoc regiment and fervent royalist, left his wife and children at the beginning of the Revolution to join up with the Condé army.
Upon his return in 1800, he found his home and vines in a pitiful condition. The property had been ransacked by the troops. He then set about the immense task of reconstructing his home and expanding his vineyard.
2003
Frédéric Julia has the aim to make La Genaiserie one of the most renowned Loire wine...
Seduced by the charm and austerity of the chateau, the international acclaim of the wines, and the fabulous potential of the soils on which the vines are planted, Frédéric Julia bought the estate in June 2003 with one ambition in mind : make it one of the most renowned references for Loire Valley wines.
Purity, Authenticity, Tradition and Innovation
Purity
Tibet, through the surrounding nature and spirit, offers one of the purest environment in the world. Shadowed by the 8,850m high Qomolangma, the name of the Everest Mountain in Tibetan, the making process of the Single Malt JIU HAI BU GAN is taking place at the rhythm of the mantras and under the influence of the harsh local climate.
The making of single malt is demanding a large quantity of water, and JIU HAI BU GAN is blessed by its location at the foot of the Himalaya Mountains, which makes it benefit from the incredible pure, always fresh and crystal clear water sources so vital for expressing the finesse of JIU HAI BU GAN aromas.
Authenticity
Huzhujinquan Distillery, located in the centre of Qinghai Tibet province, is making respect of nature and use of local and natural products, a milestone of its behaviour: only barley (variety «Hordeum vulgare var. himalayense», harvested, malted and fermented in Tibet can enter the making process of JIU HAI BU GAN. No outside malt is allowed.
Furthermore, the Distillery even goes one step further with its exigence toward product authenticity: no industrial yeasts are allowed for fermentation of the barley, the Tibetan monastery selecting and jealously keeping autochthone yeasts locally selected.
Respect of authenticity in Tibet is almost sacred...
Tradition
Distillation of malted barley has been practiced in Tibet for more than 400 years. This millennial tradition was making sure that the alcohol coming out of the pot still was staying crystal clear and transparent all the way to the finish bottle: crystal clear alcohol was the symbol of purity! To achieve this goal, the distillate was kept in porcelain amphora named “Jiu Hai” before being bottled. This very slow maturation occurring over the years of ageing through the amphora walls made of kaolin, was contributing to soften and round the alcohol, giving it an almost creamy taste with a hint of citrus freshness!
Today, Huzhujinquan Distillery is perpetuating this tradition and, depending on the product range, the alcohol is still kept between 3 to 50 years in “Jiu Hai”, the porcelain amphoras!
Innovation
At the beginning of 2014, Huzhujinquan Distillery made a historic move by introducing American ex-bourbon casks (190 litres) and French oak barrels (220 litres, previously used for Sauternes and Layon wines) into its aging process. These casks were filled with distillate that had already matured for 9 to 50 years in traditional porcelain amphorae known as "Jiu Hai".
Five years later, the very first Tibet Single Malt JIU HAI BU GAN was born. This landmark release marked the beginning of a new era, soon followed by the arrival of more distinguished members of the family.
The secrets behind JIU HAI BU GAN
1. Tibet barley
The Tibet barley, variety «Hordeum vulgare var. himalayense», known in Tibet as Qingke, is grown only on the Tibetan Plateau. It is a very rare barley, solely grown by Tibetan Monasteries. It is the richest barley in the world regarding its content in vitamins and other compounds reducing cardio-vascular disease and diabetes. It is also the most expensive barley in the world.
2. Malting
In full respect with the Tibetan philosophy, no malt from outside Tibet in allowed in the process of making Jiu Hai Bu Gan: malting, mashing and fermentation of the barley is conducted in the malting rooms situated in the distillery at 2,500m above sea level. The malting process will last between 25 to 28 days.
​
Mashing & fermentation
During the malting, mashing and fermentation of the Tibet barley, only local indigenous yeasts, jealously selected and kept by the Tibetan Monasteries, are used. They are stored, dried, in a mix of grounded seeds of peas and barley. No other yeasts are allowed, and certainly not industrial selected yeasts!
3. Water source from Himalaya
Far away from any possible sources of pollution, at 2,500m above sea level, the Tibet Single Malt benefit, during all the different stages of its making process, from the purity and the unique finesse of the clear and fresh water coming from the rivers of the Himalaya mountains.
4. Distillation and Ageing
To soften and sublimate the result of distillation, the Tibet Single Malt is matured during long years (sometimes more than 50 years ) in porcelain amphora called "Jiu Hai". During this ageing, the spirit develop its delicate and subtle perfume aromas. Ageing in oak cask (ex-bourbon and French oak barrels) is then conducted at the end of the ageing period.
