Jean Francois Ganevat trained for a decade at the famous Burgundian Domaine Jena Marc Morey, where he learned and identified the style that would contribute to partly changing the style of the Jura, projecting the region towards white wines with a more modern approach. In 1998 he decided to return home and manage the family wine heritage that has existed since 1650 and that his father left him as an inheritance, never ceasing to grow native vines such as Petit Béclan, Gros Béclan, Gueuche, Seyve-Villard, Corbeau, Portugais Bleu, Enfariné, Argant, Poulsard Blanc. In 1999, just one year after his installation at the Domaine, he decided to convert the entire property to biodynamic agriculture and in 2006 he completely eliminated the use of sulfur. The winemaking takes place entirely in 500-liter wooden barrels. Only indigenous yeasts are used during the fermentation which lasts about two months. The wines then age for a couple of years in the bottle. The Ganevat mission is in full swing today: vinification of individual parcels to highlight exclusively the terroir.
Jean Francois Ganevat trained for a decade at the famous Burgundian Domaine Jena Marc Morey, where he learned and identified the style that would contribute to partly changing the style of the Jura, projecting the region towards white wines with a more modern approach. In 1998 he decided to return home and manage the family wine heritage that has existed since 1650 and that his father left him as an inheritance, never ceasing to grow native vines such as Petit Béclan, Gros Béclan, Gueuche, Seyve-Villard, Corbeau, Portugais Bleu, Enfariné, Argant, Poulsard Blanc. In 1999, just one year after his installation at the Domaine, he decided to convert the entire property to biodynamic agriculture and in 2006 he completely eliminated the use of sulfur. The winemaking takes place entirely in 500-liter wooden barrels. Only indigenous yeasts are used during the fermentation which lasts about two months. The wines then age for a couple of years in the bottle. The Ganevat mission is in full swing today: vinification of individual parcels to highlight exclusively the terroir.
