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Jean-François Ganevat is heir to many generations of winemakers and farmers in the Jura region: his family since 1650 has cultivated grapes and bred Montbéliarde cows for a living. Since 1976 his father has focused only on the vineyard and was attended by the young Jean-François from 1982 to 1989; After seven years he moved to the Beaune Wine School doing an apprenticeship in the prestigious Domaine Jean-Marc Morey in Chassagne-Montrachet; Here a young Jean-François lived the dream of working in a renowned Domaine of Burgundy without taking in consideration going back to Jura. His experiences growing up and increasing the number of meetings with people of the caliber of Philippe Pacalet, Barral, Schueller, decided to return to the family and to try to improve and make great wines of his region. It was 1998. Jean-François Ganevat leads currently in a Biodynamic a Vine surface of 8,50 Ha, almost of property (except made for an hectar rented). What he has inherited from his father was 6,00 hectares of vineyards whose grapes were made into wine for local consumption of Vin de Table; his great ability was to create small masterpieces from the most famous and international grape varieties such as Pinot Noir and Chardonnay but especially from traditional varieties such as the Jura Trousseau, Poulsard and Savagnin. The place of origin is the Jura, a cool region between Burgundy and Switzerland; Here in the charming village of La Combe (just south of Lons-le-Saulnier), Jean-François Ganevat makes wine with the magic inspired by an alchemist. The vineyards are scattered all around the village, they have the composition of different soils and Terroir ranging from red to blue marl those, more calcareous soils to the most clay: all these differences allow vinification of different varieties and types. Around the vineyard you can be found woods and pastures for the production of Comté milk. The biggest Terroir Les Chalasses (4ha) followed by Les Grandes Teppes (2 hectares) and Grusse en Billat (1.8Ha). The rest of the plants is just around the house / cellar. Biodynamic vineyard in the Methodology (aeration of the soil, herbal infusions, natural compounds, cover crops, planting in accordance with the lunar calendar) is used to stimulate the natural immune system of the vine. In the cellar the wine-making of white provides the fermentation of whole cluster, no racking of the must, malolactic fermentation, no addition of SO2 during fermentation if not a touch at bottling. It is aged in barrels of 300 and 400 liters as well as in barrels of 228 liters. Red grapes are de-stemmed and vinified entirely with the whole cluster and refine a year in small oak barrels. The Vin de France "J'en Veux" are composed of a mixture of 18 different red and white native varieties of Jura: Corbeau, Gueuche, Portugais Bleu, Gouais, Beclan, Petit Beclan, Argant, Seyve-Villard, the wine is made for each variety without punching down and pumping over. The Vin de France "ON Q" are a kind of "Selection des grains nobles" of Savagnin that can not be called SGN as not officially recognized in the Jura. The Macvin du Jura consist of 2/3 of fermented mash of Savagnin of a given year and 1/3 of wines from old vintages; the Savagnin Cuvée Prestige are made with an oxidative style, the wine remains sous voile for 48 months in demi-muid.