In his Sermon on the Mount, Jesus cautioned that “No man can serve two masters,” meaning one cannot simultaneously hold two priorities. Apparently, Jesus did not then know Thibaud Capellaro, a winemaker from the Northern Rhône, who is a passionate disciple of both organic farming and natural winemaking.
Thibaud is fully committed to organic farming practices, pursuing a holistic approach to viticulture, prioritizing long-term sustainability and ecological responsibility in the production of high-quality, authentic wines. At the same time, Thibaud employs a natural approach to winemaking, championing the proposition that minimal intervention more authentically expresses terroir and produces purer and healthier wines. He uses native yeasts for fermentation and a variety of vessels for aging, including concrete tanks, stainless steel, and terracotta. Sulfur is used sparingly, only when necessary.
Thibaud is boundlessly energetic and exceptionally innovative, with his ventures encompassing three wide ranging components. The first is his own domaine, located primarily in Côte-Rôtie and Saint-Joseph, where he has meticulously replanted and restructured various terraced parcels, transforming once-neglected plots into thriving vineyards. There, he crafts his own signature wines, using entirely natural methods.
The second is his négoce project, designated Slope, in which he sources fruit from small, top-quality growers located in Ardèche, Coteaux du Lyonnais, and Saint-Joseph, who are fully committed to organic farming practices.
The third component is a collaborative project called Juicy Squad, in which Thibaud and a cadre of friends vinify grapes sourced from outside the region — and sometimes from different countries. This initiative allows them to explore diverse terroirs and winemaking techniques.
