Thibault Ducroux
Thibault Ducroux’s estate is located in Villié-Morgon, the birthplace of natural wines. As the son of a winegrower, Thibault’s passion stems from this background and from his father, from whom he learnt the basics of the trade. Soon after completing his BTS in viticulture and oenology at St-Jean d’Ardières (69), he wanted to gain a deeper understanding of the soil, wine and nature.
The writings of Jules Chauvet (the father of ‘natural’ winemaking) caught his attention and finally convinced him that there were other possible approaches. Thibault Ducroux then set out to meet Jean-Claude Lapalu, Michel Guignier, Valentin Morel (Jura) and Isabelle and Bruno Perraud (Vauxrenard).
He learnt the art of organic viticulture and how to produce ‘natural’ wines alongside Julien Sunier. His estate now comprises 6.5 hectares of vineyards in the Beaujolais, Morgon and Fleurie AOPs.
In the vineyard, in the cellar
At Thibault Ducroux’s estate, the grapes are harvested entirely by hand. All wines undergo carbonic maceration and fermentation using indigenous yeasts. Maturation takes place in concrete tanks or old barrels, depending on the appellation. No filtration or fining; very light sulphiting if necessary. Vineyard management follows organic farming specifications (in conversion). The vines are trained in a goblet style, at a density of approximately 10,000 vines per hectare. The grape variety grown is Gamay noir à jus blanc. The average age of the vines is 50 years.
A few photos of the Thibault Ducroux estate
