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Domaine Jean-François Ganevat is located in La Combe de Rotalier in Jura, France. The estate has been in the family since 1650 and is currently managed by Jean-François Ganevat, who trained and worked at Domaine Jean-Marc Morey in Chassagne-Montrachet until 1998, before returning to his family estate. Ganevat’s production is small, but is made up of about 40 different cuvées aimed at highlighting the terroir, varietal or winemaking style. The 13-hectare estate has been certified biodynamic since 2014. Jean-François Ganevat uses traditional, customized winemaking techniques: destemming is done manually, no new wood is used, white wines are aged on the lees for a minimum of two years, and since 2006 he has completely eradicated the use of sulfur.
The estate also buys in grapes from Alsace, Savoy and Beaujolais to produce cuvées under the Vin de France appellation. These cuvées are blended from purchased and estate grapes, allowing Jean-François Ganevat and his wife Anne to use all the native grape varieties to develop unique, declassified wines.
Montferrand is made from Savagnin grapes, from old vines planted on a shimmering terroir in Marnes du Lias and Marnes. It is vinified anaerobically (pumping over) for more than 2 years following these simple rules: naturally occurring yeasts are used, no sulfur is added, no clarification or filtering carried out. Small amounts of sediment is natural.
white meats, stewed fish