A very juicy and fruit-forward wine. The grapes are hand-harvested and then undergo the traditional whole-bunch carbonic maceration over 3 days at low temperatures in a concrete tank. They then undergo a very slow press. No fining, no filtration, max. 2ppm of SO2 added at bottling.

Thibault became passionate about wine already at a tender age while helping his winemaker father. His curiosity for natural wine was sparked by the writings of Jules Chauvet, the “father of natural winemaking”, which led Thibault to discover a whole new way of making wine. Thibault then deepened his knowledge and dedication through encounters with Beaujolais natural trail blazers like Jean Claude Lapalu, Michel Guignier, Isabelle & Bruno Perraud or Valentin Morel from Jura, and also by working for Julien Sunier in Beaujolais. As one of his wines suggests, Thibault is also a big cycling enthusiast. He’s given up racing for a club after becoming a full-time winemaker, but he still storms the Beaujolais slopes each weekend just for fun!