Young winemaker, Thibault Ducroux, grew up watching his father make wine, which is where his passion stems from. He runs his six and a half hectare vineyard in Villié-Morgon, Beaujolais, France and produces approximately 40,000 bottles of wine a year. After reading Jules Chauvet’s (‘the father of natural winemaking’) writings, Ducroux became fascinated with natural wine production. He is currently pursuing his diploma in viticulture-oenology.
Ducroux works with is Gamay, which he farms organically and harvests by hand. In the cellar, his grapes undergo carbonic maceration and only ferments with indigenous yeasts. The wines are unfiltered and only a small amount of sulfites are added if necessary.