Hervé and Adeline Ravera: Crafting Pure and Vibrant Wines in Beaujolais
Nestled at an altitude of nearly 500 meters in the quaint town of Marchampt, Hervé Ravera established his domaine, Le Grain de Senévé, in 2007. More recently, his wife Adeline has joined him in this remarkable winemaking adventure. With a deep respect for nature and an unwavering commitment to traditional methods, the couple produces wines that are both energetic and expressive, staying true to the unique terroir of the region.
From Nursing to Winemaking: A Passion Realized
Hervé Ravera is a shining example of a second-career winemaker. Before turning to viticulture, he worked as a nurse for several years. However, his love for nature and agriculture gradually took precedence. In 2007, he made the life-changing decision to leave his medical career behind and purchase an old house surrounded by two hectares of Gamay vines in the picturesque village of Marchampt, located in the southwest of Beaujolais.
A Commitment to Biodynamics and Sustainable Practices
Hervé embraces biodynamic farming principles, working in harmony with the land to preserve its vitality. His vineyards are planted on steep volcanic slopes, making mechanized work impossible. Instead, he relies on traditional, labor-intensive techniques, using a pickaxe and a horse—affectionately named "Reggae Nights"—to till the soil. By avoiding heavy machinery, he prevents soil compaction and maintains the vineyard’s natural balance.
All vineyard tasks are carried out by hand, with careful attention given to younger vines that struggle against competing grass. As spring gives way to summer, a brush-cutter is used to keep the vines manageable for harvest. The result is a vineyard teeming with life, nurtured by hands that deeply understand its rhythms.
Winemaking Without Intervention
Hervé’s winemaking philosophy is rooted in minimal intervention. His grapes are hand-harvested with the help of friends and family before undergoing whole-cluster fermentation in concrete tanks. No additives are used, allowing the true character of the fruit to shine. The pressing process is done using a massive, 100-year-old press housed within the winery.
Unlike many of the increasingly extracted and dense wines of Beaujolais, Hervé’s wines retain an impressive transparency and purity. He deliberately avoids oak, believing that any alteration would disrupt the natural connection between the wine and its terroir. Each vintage is embraced for its uniqueness, reflecting the nuances of the growing season.