Julien Viana is the extremely talented farmer and winemaker behind his domain: Cellier de la Baraterie, located in Cruet, in the heart of the Savoie wine region.

At just 20 years of age After finishing his winemaking studies in Beaujolais he returned to his native village of Cruet where he took over a 1 Hectare parcel from well established winemaker Serge Bouchez.

Julien was not from a winemaking family and Bouchez was without children or relatives to continue his work at the domain, so the arrangement was one of significant fortune.
Fast forward to today and Julien is organically farming ten hectares on the Combe de Savoie including parcels in Cruet, St. Jean de la Porte and Arbin.

Julien is a farmer before he is a winemaker and as such an organic, sustainable and natural approach to his agriculture continues in the winery. Here ferments begin on their own accord with indigenous yeast, and ferment mainly in stainless steel tank or used oak barrels. Negligeble sulfur is added at bottling with the results being clean, precise wines that smell and taste of fresh mountain air.

Julien Viana is the extremely talented farmer and winemaker behind his domain: Cellier de la Baraterie, located in Cruet, in the heart of the Savoie wine region.

At just 20 years of age After finishing his winemaking studies in Beaujolais he returned to his native village of Cruet where he took over a 1 Hectare parcel from well established winemaker Serge Bouchez.

Julien was not from a winemaking family and Bouchez was without children or relatives to continue his work at the domain, so the arrangement was one of significant fortune.
Fast forward to today and Julien is organically farming ten hectares on the Combe de Savoie including parcels in Cruet, St. Jean de la Porte and Arbin.

Julien is a farmer before he is a winemaker and as such an organic, sustainable and natural approach to his agriculture continues in the winery. Here ferments begin on their own accord with indigenous yeast, and ferment mainly in stainless steel tank or used oak barrels. Negligeble sulfur is added at bottling with the results being clean, precise wines that smell and taste of fresh mountain air.

Julien Viana is the extremely talented farmer and winemaker behind his domain: Cellier de la Baraterie, located in Cruet, in the heart of the Savoie wine region.

At just 20 years of age After finishing his winemaking studies in Beaujolais he returned to his native village of Cruet where he took over a 1 Hectare parcel from well established winemaker Serge Bouchez.

Julien was not from a winemaking family and Bouchez was without children or relatives to continue his work at the domain, so the arrangement was one of significant fortune.
Fast forward to today and Julien is organically farming ten hectares on the Combe de Savoie including parcels in Cruet, St. Jean de la Porte and Arbin.

Julien is a farmer before he is a winemaker and as such an organic, sustainable and natural approach to his agriculture continues in the winery. Here ferments begin on their own accord with indigenous yeast, and ferment mainly in stainless steel tank or used oak barrels. Negligeble sulfur is added at bottling with the results being clean, precise wines that smell and taste of fresh mountain air.