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Jean-Paul Thévenet was one of the first in the region, along with Marcel Lapierre, Guy Breton, and Jean Foillard (Kermit’s “gang of four”) to return to traditional methods of farming and production and away from the mass-produced, commercial wines that plagued the region in the early 80’s. This means farming old vines, no chemicals in the vineyards, minimal sulfur, native yeasts, no chapatalization and no fining or filtration. And of course no new oak.
Thévenet’s wines come from about 4 hectares divided among two parcels of old very low yielding vines, one 45 yrs old and the other 110 yrs, farmed according to biodynamic methodology. The fruit is harvested late and sorted rigorously to maximize ripeness and expression of the regions granitic soils, essential for the production of the best Beaujolais. Whole cluster fermentations take place for about 3 weeks in neutral cement cuves and aging in old Burgundian barrels (hand-me-downs from DRC) for up to 8 months.