Le Jaja Du Ben Ganevat 2014

Jean Francois Ganevat is a really fun man. One of those people that just looking at you inspire you sympathy right away. He is a man who has found his way and he wants to communicate it. At the cost of making you taste all the cuvée (and there are so many) that he has in the cellar. his formation takes place for decades at the Burgundian Domaine Jena Marc Morey, where he presumably learns and identifies the style that will help to partially change the style of the Jura, projecting the region towards whites of the most recent approach. In 1998 he decided to return home and to manage the family wine estate that existed since 1650 and that his father left him to inherit, never ceasing to breed native vines such as Petit Béclan, Gros Béclan, Gueuche, Seyve-Villard, Corbeau, Portugais Bleu, Enfariné, Argant, Poulsard Blanc. In 1999, just a year after his installation at the Domaine, he decided to convert all the property into biodynamic agriculture and in 2006 he decided to eliminate completely the use of sulfur. Winemaking takes place in 500 liter wood barrels. Only indigenous yeasts are used during fermentation that lasts about two months. The wines then refine for a couple of years in the bottle. The Ganevat mission is in full activity today: vinification of single parcels to highlight exclusively the terroir.