Francois Dumas

François Dumas, from Véranne in the Loire, discovered his passion for the vine in 2004 during a season with Cuilleron. Initially destined to become a sports teacher, he changed course to train in viticulture and oenology, obtaining a BPREA in Tournon. He then worked for renowned winemakers such as Jean-Louis Chave in Hermitage and Jean-Louis Trapet in Gevrey-Chambertin, perfecting his skills before going solo. In 2010, François moved to Véranne and produced his first vintage. Three years later, he took over plots in Saint-Joseph and Condrieu. Today, he cultivates around 4 hectares of vines organically, with organic certification in progress. François is deeply committed to rigorous organic viticulture, influenced by natural farming principles such as those of Masanobu Fukuoka. He avoids bare soil and experiments with various natural methods, often to the detriment of immediate profitability. The soil is worked without chemicals, and François favors natural vinification. He uses indigenous yeasts for fermentation and limits the use of sulfur to very low levels. This approach produces authentic wines that faithfully reflect their terroir. François Dumas embodies a new generation of winemakers, combining tradition and innovation. His wines, marked by a rigorous organic approach and natural vinification, offer a refreshing rediscovery of Northern Rhône terroirs. With a limited but high-quality production, François continues to captivate wine lovers with his sincere, elegant cuvées. His commitment to sustainable, environmentally-friendly practices makes him a role model in the field of organic viticulture. By rediscovering and interpreting the terroirs of the Northern Rhône, François is making a significant contribution to modern viticulture. François Dumas stands out for his dedication to quality and authenticity. His wines reflect not only the unique characteristics of the plots he cultivates, but also his passion for innovation and tradition. Each bottle is the result of meticulous work and a profound respect for nature, making his cuvées outstanding examples of what organic and natural viticulture can offer.