Herve Ravera farms biodynamically and uses a plow led by a horse named Reggae Nights. Friends and family pitch in to help harvest. He ferments whole clusters in concrete without any additives, then uses a massive 100-year-old press in the winery. In the cellar, there’s no filtration or fining, no use of sulfites.

In a world where the top wines of Beaujolais seem to be becoming more extracted and dense, Herve’s wines have a transparency and purity, while still maintaining the varietal character of gamay. that can be a revelation.