Ganevat is considered to be in the upper echelon of wine-making in the Jura, using both indigenous varietals and natural wine-making. He uses little to no sulphur in all his cuveés and he makes a vast amount of different wines. These demonstrate either different grape varietals or styles of winemaking . This library of different cuveés, between 30 to 45 per year, makes him an exciting producer to explore, as there are always more wines explore.
Made from the indigenous grape Trousseau. This is Ganevat’s most important red wine. From vines planted in 1949. The wine has a spicy cherry fruit nose. The palate is fresh and quite elegant with good acidity and lovely tannins. The wine is light, but structured, perfect with a cold ham and summer salad lunch.