La Zaune a Dèdèe Magnum Ganevat

La Zaune à Dédée

Anne et Jean-François Ganevat

A spontaneous wine that speaks the language of the vineyard

“La Zaune à Dédée” is one of the most personal and evocative cuvées by the Ganevat family, named after Jean-François’s aunt—an emblem of the family’s deep rural roots. The wine is crafted from grapes sourced from selected parcels outside the Jura, grown by biodynamic winegrowers with whom Ganevat maintains close relationships. While not made from estate-grown fruit, the wine carries the unmistakable Ganevat touch: fluid, vibrant, and grounded in memory and landscape. It is a tribute to simplicity, territory, and oral tradition passed down through generations.

In the vineyard, sensitivity and diversity in dialogue

The grapes come from terroirs farmed with strict organic and biodynamic practices. The “Anne et Jean-François Ganevat” project is built on trust between growers—small-scale producers who share a common ecological philosophy. This cuvée blends Gamay, Poulsard, and other local red varieties. Yields are low, harvest is done manually with great care, and the grapes are selected in the vineyard. The result is a wine that reflects biodiversity, cooperation, and natural balance, with deep roots in agricultural culture.

Natural winemaking for a pure and direct expression

In the cellar, La Zaune à Dédée is vinified through spontaneous fermentation, without temperature control or the use of selected yeasts. No filtration or fining is applied. Aging takes place in old Burgundy barrels, where the wine evolves freely. No sulfites are added, or used only in imperceptible doses. The result is a wine that’s juicy, dynamic, and incredibly drinkable, combining lively acidity with a saline core and subtle aromatic tones. It’s a red that’s light in body but full of personality.

Grape varieties, style, and tasting profile

This cuvée mainly features Gamay and Poulsard, vinified together to create a delicate yet expressive wine.
Color: pale ruby with bright, violet reflections.
Nose: floral and fresh, with crunchy cherry, wild raspberry, and light spice notes.
Palate: vibrant and saline, with soft tannins and an energetic, thirst-quenching finish.

Technical sheet

• Producer: Anne et Jean-François Ganevat

• Wine name: La Zaune à Dédée

• Region: Jura (grapes sourced from Beaujolais and nearby areas)

• Grapes: Gamay, Poulsard, and other local red varieties

• Farming: Organic and biodynamic

• Vinification: Native yeasts, spontaneous fermentation

• Aging: Old Burgundy barrels

• Sulphites: None or minimal

• Filtration: None

• Vintage: Varies (limited annual production)

See all products of Ganevat

Jean-François Ganevat

A Farming Legacy Looking to the Future

In the heart of the Jura region, in the small village of Rotalier, lies the story of Jean-François Ganevat, affectionately known as “Fanfan,” now one of the most respected names in artisanal European wine. The family has farmed this land for over twenty generations, but everything changed in 1998 when Jean-François returned after a formative experience at Jean-Marc Morey’s domaine in Chassagne-Montrachet. This Burgundian influence blends with Jura tradition to create a unique signature. The terroir—rich in marl and limestone, with cool temperatures and varied altitudes—gives life to wines of remarkable precision. Ganevat has revived forgotten grape varieties and old clones, marrying vision with deep respect for heritage.

Biodynamic Work and a Deep Respect for the Vine

Ganevat’s vineyard philosophy is based on biodynamic principles, not for certification’s sake, but as a way of life. Though Demeter-certified, the domaine goes beyond formalities: lunar cycles guide all activity, herbal teas and mineral-based treatments replace synthetic chemicals, and ground cover boosts biodiversity. Each parcel, often tiny and scattered, is farmed like a garden. Old local varieties such as Enfariné and Petit Béclan are grown alongside Savagnin, Chardonnay, Poulsard and Trousseau. The vine is treated as a living, sensitive organism, and every action is intended to support its natural rhythm and health.

Minimal Intervention, Maximum Expression

In the cellar, Jean-François works like a tailor. Every wine is handcrafted, the result of intuition and a deep relationship with each vintage. Native yeasts, no additives, no filtration, and almost no sulfites: Ganevat’s winemaking is radical yet meticulous. White wines often undergo years-long aging, sometimes up to seven years, in old Burgundy barrels or amphorae. He follows no strict recipe; instead, he allows the vintage, terroir, and grape to dictate the process. The result is vivid, textured, complex wines that resist oxidation and develop beautifully over time.

Between Jura and Beaujolais, a Fluid Vision

In recent years, Ganevat has expanded beyond Jura, especially into Beaujolais, where he works closely with his sister Anne. Under the label “Anne et Jean-François Ganevat,” they vinify grapes sourced from trusted organic growers. These wines, while not estate-grown, reflect the same liquid, saline, and vibrant style of the domaine. It’s a way to maintain artistic freedom while honoring the same values: purity, balance, and authenticity. Today, Ganevat stands as a symbol of a wine culture that is both rooted and rebellious.