We speak with grower Mathieu Lapierre from Domaine Marcel Lapierre about the use of microscopes to monitor yeasts, bacteria, and other microorganisms during vinification. He also discusses the different methods he uses when issues arise. In the 1960s, Beaujolais négociant, researcher, and father of natural winemaking Jules Chauvet and Paul Bréchot used the microscope to monitor alcoholic fermentation in order to make wine more naturally and reduce the use of sulfur dioxide during vinficiation. They passed on this knowledge to Renée Boisson, who is the microbiologist of a group of Beaujolais winemakers called the Gang of Four, which included Mathieu's father, Marcel. Instagram: domainelapierre