Thibault Ducroux farms these Gamay grapes on clay and silt soils himself, then ferments the wine via traditional whole-cluster carbonic maceration, then aged in concrete for eight months. It's only Ducroux's second vintage, but these are natural Beaujolais to look out for: fresh, fruity, and with verve. 'En roue libre' translates to 'freewheeling,' or cycling in a neutral gear: a nod to Ducroux's passion for competitive cycling, as well as hands-off, freewheeling viticulture and winemaking.