Philippe Jambon, who hails from northern Beaujolais, decided to switch paths in the late 1990s, leaving his career in sommellerie in having worked at 3 star michelin establishments to focus on producing what is now known as the most innovative and experimental Beaujolais wines of his time. His winemaking techniques are distinct and remarkable, characterized by minimal plowing, utilising no tractors, short pruning, extended whole-cluster macerations, prolonged oxidative barrel aging without ouillage.

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