History

My estate is located in Villié-Morgon, the birthplace of natural wines.  

As a winemaker’s son, my passion stems from there; I learned the basics of the trade from my father. I quickly wanted to understand more about the soil, wine, and nature. I completed a BTS in viticulture and oenology at St-Jean d’Ardières (69).  

Around the same time, I discovered the writings of Jules Chauvet (the father of « natural » oenology), which intrigued me and ultimately convinced me that there were other possible paths.  

I set out to meet Jean Claude Lapalu, Michel Guignier, Valentin Morel (Jura), and Isabelle and Bruno Perraud (Vauxrenard).  

I learned organic viticulture and how to produce « natural » wines alongside Julien Sunier.  

Today, I cultivate 10,5 hectares of vines in the AOPs of Beaujolais, Morgon, and Fleurie.  

My brother, Dimitri Ducroux, handles the commercial side.  

We produce 40,000 bottles per year, which are exported to around ten countries worldwide. 

Vinification

The harvest is done by hand.  

I vinify all my wines using carbonic maceration, with alcoholic fermentation by indigenous yeasts.  

Aging takes place in concrete tanks or old barrels, depending on the appellation (see technical sheets).  

No filtration or fining, with very light sulfite additions if needed.