Romuald Valot was born into a family of Burgundian vignerons, and spent decades working for classic producers in the region before becoming disillusioned with the use of chemicals in the vineyards. In 2013 he decamped to Beaujolais, picking up three hectares of 100-year-old vines planted at 500m altitude, some of the highest terrain in the region. Since then he’s acquired a further eight hectares elsewhere in Beaujolais and another hectares in Ladoix, in the Côte de Beaune. Romuald’s commitment to organic agriculture is serious – no copper or sulphur spraying on the vines, and some parcels he doesn’t plough or even prune. His vinification is simple, filling cuves with whole bunches, infusing for two weeks before slowly pressing and moving them to old barrels for elévage. The resulting wines are vibrant, nuanced and pure (and yum).