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The journal
News
20 May 2026
Which Bugnazet Wine Are You?
Five wine drinker profiles, five cuvées — a guide for finding your way into the Bugnazet cellar without consulting a tasting note…
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Why Our Wines Have Love Names
A wine publisher names his cuvées the way an author titles chapters — with intention, emotion, and the belief that language shapes experience…
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One tonne per hectare: why we feed our vines lime
Beaujolais is a land of granite. That pink, friable, crystalline soil gives our Morgon and Fleurie their unmistakable character — fine, spicy, alive. But granite has one major flaw: it is naturally acidic.…
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3,000 holes to dig: the winter's colossal worksite
When you take over vineyards, you inherit a magnificent terroir — but sometimes also the past. Some of our parcels belonged to vignerons close to retirement. Naturally, they no longer had the energy to renew the vines.…
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Gobelet pruning: Beaujolais heritage, or economic trap?
When you walk our vines in Morgon or Chiroubles, you often see these low, gnarled stocks — like hands opened to the sky. That's the "Gobelet" cut.…
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Small harvest, big decision: why 2025 is a turning point for Maison Bugnazet
Let's be honest: when we saw the bins arrive at the winery this year, they were lighter than usual.…
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Why we're declaring war on Erigeron (and it's good news for your palate)
If you visited our vines this summer, you might have found the landscape bucolic. Green between the stocks looks lovely on a postcard. But for us, vignerons, it was a warning.…
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Transforming a vine: open-air precision surgery
In our last post, we explained why the "Gobelet" shape had become economically untenable for working our soils without chemistry. The solution? Trellising.…
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