Dolce Vita 2022 Julien Peyras

Dolce Vita 2022

Sun, stone, and grape: the soul of the South

Dolce Vita 2022 is a blend of Grenache, Syrah, and Mourvèdre grown on calcareous and basalt soils around Paulhan, in the hills of southern France. The vines are farmed according to biodynamic principles, without chemicals or invasive methods. Julien Peyras favors natural balance, letting the vines follow the rhythm of the seasons. Each grape is harvested by hand at its optimal point, focusing on both ripeness and vibrancy.

This is a wine that reflects its Mediterranean origin—sunny, generous, and grounded in nature.

Artisan winemaking with a free spirit

Dolce Vita 2022 is vinified naturally, with spontaneous fermentation and no added sulfites, no fining, and no filtration. The grapes are destemmed and fermented separately in open vats, with a 10-day maceration. After natural malolactic fermentation, the wines are blended and aged in stainless steel for about 8 months.

The result is a lively, juicy red wine, with purity, drinkability, and character.

Grapes and tasting notes

Dolce Vita 2022 blends Grenache, Syrah, and Mourvèdre. Its color is bright ruby red with violet reflections. The nose reveals strawberry, cherry, sweet spices, and fresh floral notes. On the palate, it’s juicy and refreshing, with a savory, slightly spicy finish that invites another sip.

Technical sheet

• Vintage: 2022

• Region: Paulhan, Hérault

• Grapes: Grenache, Syrah, Mourvèdre

• Farming: Organic and biodynamic (not certified)

• Harvest: Manual

• Vinification: Indigenous yeasts, no additives

• Maceration: ~10 days

• Aging: 8 months in stainless steel

• Fining: None

• Filtration: None

• Sulfur: None added

• Alcohol: ~12% vol

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Domaine Julien Peyras

Viticulture rooted in deep respect for the land

Julien Peyras cultivates his vineyards in the rolling hills of Languedoc, southern France, in an agricultural context where the Mediterranean climate and spontaneous biodiversity coexist in balance. From the very beginning, his choice has been radical: no chemical intervention, neither in the vineyard nor in the cellar. The soil is worked gently, often by hand, to preserve its vitality. The vines are farmed organically, guided by lunar rhythms, fostering harmony between plant, soil, and season.

The vineyard is treated as a living ecosystem. It’s not just about growing grapes, but about observing, listening, and accompanying nature in its cycles. Julien works with old vines, many on their original rootstock, emphasizing local and resilient grape varieties such as Cinsault, Carignan, Grenache, and Syrah, which express a deeply territorial identity in his clay-limestone soils. Grass is allowed to grow freely, insects thrive undisturbed, and balance is maintained without coercion.

Instinctive winemaking with no compromises

In the cellar, Julien follows the same principle that guides him in the vineyard: letting the wine express itself, without masks or correction. Grapes are destemmed by hand and crushed by foot, just as they did in the past, in open vats. Fermentations are spontaneous, with no added yeast or temperature control. The must is handled with care and intuition, aiming to preserve the energy and clarity of each vintage.

His wines are unfiltered, unfined, and made without any added sulfur, not even at bottling. The result is a range of free, vibrant, often surprising wines, each telling the story of its vintage in a unique way. Every bottle reflects a handcrafted and uncompromising philosophy, one that resists conformity in favor of the raw truth of fermented grape juice. It’s an approach that requires trust, patience, and constant listening—as if the wine were alive.