The Perrachon family settled in Juliénas in 1601 and established the estate of Laurent Perrachon & Fils in 1877. Today, the 7th generation of winemakers carries on its ancestor’s tradition with the same aim: to express the essence of the terroir. The vineyard is managed with a sustainable farming philosophy. By keeping grass between the vines and using mechanical rather than chemical methods to care for the soil, Perrachon makes good use of vines that are an average of 45 to 60 years old. Yields are kept low at an average of 45hl/ha for the standard Crus and much lower for the wines produced on delimited Climats. The winemaking process is similar to a classic Burgundian style, with a large portion being destemmed (the exception being the Beaujolais). Perrachon uses indigenous yeasts and a long maceration time to extract the broadest palette of flavors, complexity and structure. The wines are aged in the Estate's vaulted cellars that were built in 1701.