Confirm your age
You must be at least 18 years old to browse this site.
IS THIS WINE FOR ME?
Profil Aromatique
Pomme
Poire
Coing
Accords Mets & Vins
Profil Technique
Vinification :
The pears are grated and then carefully pressed, before aging for over 3 years in 350L barrels. This patient maturation reveals a delicate and elegant oxidative aroma, while preserving the fruit's summeriness.
Carafage :
No
Température de service :
10-12°C
Potentiel de garde :
5 years
Decoding Wine
Sufficient
Woody
Complex
Floral
Expenses
Fruity
✔︎
Gobble
Light
Sweet (wine)
Mineral
Oxidative
Beading
Powerful
Round
Salinity
Dry
✔︎
Tannic
Strained
Jean-Yves Péron
Jean-Yves Péron produit des vins naturels en Savoie, souvent en macération, avec une forte personnalité et une grande énergie.
Découvrir le domaine
Learn more about the bottle
Poiré de la combe d'Ire White 17/18
Jean-Yves Péron
Poiré de la Combe d’Ire is a sparkling cuvée from Jean-Yves Péron made with pears. Organic, biodynamic, and natural, this perry is the winemaker's only grape-free cuvée.
Vinification
Around ten varieties of old pears, growing in Savoyard orchards, are the basis of this perry from Combe d’Ire, a clay-limestone area classified as a biological reserve and protected area near Chevaline. The pears are grated and then pressed. The perry is aged for three years in 350-liter barrels.
Tasting
Completely dry (zero dosage), beautiful golden color with a lovely fine note of sweetness in the background, coexisting with a symphony of bitterness, fruitiness, and salinity. A great richness of taste, the pear sublimated in a sparkling beverage. Intensely fresh finish. This aged perry is at its best after five years of aging.
Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which is based on varied soils and numerous indigenous grape varieties (Jacquère, Altesse, Mondeuse, etc.). At his Chevaline winery in the Bauges region, he vinifies grapes from his plots in Conflans, near Albertville, and Fréterive, in the Isère valley.
High-altitude biodynamics
Jean-Yves Péron's work follows the principles of minimal intervention. On narrow, steep slopes, his hand-worked mountain vines in micro-plots receive no synthetic products, Jean-Yves preferring horsetail and nettle manure. All of Jean-Yves Péron's wines are sulfite-free, made from hand-harvested grapes, vinified in whole bunches and foot-trodden in the vat. For all vintages, the free-run and press are blended, then aged on lees for at least one year, in two- or three-wine barrels, amphorae or tuns, before final blending. They must be stored at a temperature below 18°C. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italo-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to buy the harvest from neighboring organic winegrowers and to collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his experiences in winemaking and aging.
