Undisputed icon of the Jura, Jean-François Ganevat has made a reputation for himself as one of the region's top producers. Having learnt the ropes with Jean-Marc Morey in Chassagne-Montrachet, he decided to create his own domain, which he farms organically and biodynamically. Reflecting Burgundian savoir-faire, he produces single-parcel micro cuvées. In the winery, his prefers a hands off approach, allowing the wine to express itself. Domain Anne et Jean-François Ganevat is the name of the négociant business set up by Jean-François and his wife. Quality is top priority, and the couple strive to produce wines in exactly the same way as at their own domain.

Domaine Ganevat produces a rare cuvée, Le Feu (Fire), made from Gringet, an ancient local grape variety. The grapes grow on steep, south-east-facing slopes at an altitude of 450 metres. The red clay soils, rich in iron aluminium, infuse the wine with a unique complexity. Le Feu is vinified naturally, with no added inputs or sulphur, and aged for two and a half years in foudres (large capacity wooden tuns) and amphorae. Native yeasts ensure authentic fermentation, and the wine is neither fined nor filtered. This traditional production method is a tribute to the late Dominique Belluard.
On the nose, this elixir reveals aromas of green apple and lemon, complemented by floral notes and sweet spices. The palate is rich and fresh, with a gourmet finish that leaves a memorable impression. Le Feu is a pure, organic nectar of great finesse, made from an ancient grape variety close to Savagnin.