Hervé Ravera has two hectares of 40 year-old vines grown organically on granite and volcanic subsoils. The grapes are harvested by hand and yields are 25hl/ha. The carbonic maceration is for 10 days and then the grapes are pressed and fermentation finished in tank. Unfined, unfiltered. No SO2 added. Hervé works biodynamically and plows his steep slopes with the help of his horse “Reggae Nights”.
'In a world where the top wines of Beaujolais seem to be becoming more extracted and dense, Hervé’s wines have a transparency and purity, while still maintaining the varietal character of gamay.'