Gamay with altitude and attitude!

In 2007, Hervé Ravera settled in the commune of Marchampt, in the locality of Laval, at an altitude of almost 500 meters.

It was here that he decided to create his own estate, Le Grain de Sénevé, and make a new life for himself. Before that, he was a nurse. But the call of nature was too strong. From the outset, it was clear that he wanted to work as naturally as possible. He went organic and worked the soil with a horse.

In the cellar, Hervé Ravera took some time to perfect his method, and today produces Gamay pur jus with incredible crispness and drinkability. He is precise and meticulous, particularly when it comes to sorting. With semi-carbonic maceration lasting around ten days, he makes fresh, spicy, sharp wines that are reminiscent of the wonderful Gamays produced by Auvergne winemakers.