Philippe Jambon, who hails from northern Beaujolais, is based in the small village of Chasselas, where he and his partner farm their vineyards with a commitment to organic and biodynamic principles.

He decided to switch paths in the late 1990s, leaving his career in sommellerie—having worked at three-star Michelin establishments—to focus on producing what is now known as some of the most innovative and experimental Beaujolais wines of his time. His winemaking techniques are distinct and remarkable, characterized by minimal plowing, no use of tractors, short pruning, extended whole-cluster macerations, and prolonged oxidative barrel aging without ouillage.

Philippe's wine production process is unique, as he refrains from filtration and sulfite addition at any stage.