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32 products
32 products
i Vicini Favorita White 2022
Favorita, from the I Vicini merchant range, is produced by Jean-Yves Péron using organic, biodynamic, and natural methods. It is made from organic grapes purchased in Asti (Piedmont). This macerated white wine is made from 100% Favorita, a local white grape variety very similar to Vermentino.
Vinification
The grapes used for this Favorita cuvée are harvested at full maturity from young vines growing on semi-slopes. One-third of them are directly pressed and two-thirds are macerated in carbonic acid for two weeks. The wine is aged for one year in 300-liter barrels. Unfiltered, unfined, and no sulfites are added.
Tasting
This is a Vermentino that bears the hallmarks of a more continental terroir and climate than average. It has a beautiful acidic base and plenty of minerality, sapidity, and aroma, similar to certain Alsatian grape varieties: fragrant without being exotic. Pair it with fish and seafood in all their forms: oysters, shellfish, smoked salmon, etc.
Learn more about Jean-Yves Péron
Jean-Yves Péron skillfully embodies the organic, biodynamic, and natural renaissance of the Savoyard vineyard, which thrives 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 adheres to the principles of minimal intervention. On narrow and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any 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 neither fined nor filtered.
Italo-Savoyard trade
Since 2011, a trading activity has allowed Jean-Yves Péron to purchase harvests from neighboring organic winegrowers and collaborate with winegrowers from Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.
Champ Levat Red 022
Champ Levat is an organic, biodynamic, and natural red wine from Savoie produced by Jean-Yves Péron using Mondeuse grapes. This vintage, vinified without additives, is classified as a Vin de France.
Vinification
Champ Levat comes from two plots: mica schist in Albertville (the Pas de l'Ours plot) and limestone scree in Fréterive (the Côté pelée plot). The former gives a mineral and floral accent, and the latter favors a rustic side. The harvest, entirely manual, is vatted in whole bunches and undergoes two weeks of carbonic maceration. Aged for one year in barrels used for several wines (between three and ten years old), the wood of which does not overpower the fruitiness of the wine. No filtration, fining, or addition of sulfites.
Tasting
In Champ Lervat, two terroirs balance each other. This is a tender and balanced red wine, taut and straightforward, with a peppery note and plenty of spice. On the palate, it offers a profusion of fresh and intense fruit and balsamic notes. Pleasant, fresh, and dense on the palate. The tannins are well-integrated and the finish is long. This 100% Mondeuse can be kept for a long time, and will pair very well with cured meats and all mountain cuisine.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of 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 and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any 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.
Italian-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.
i Vicini Cortese White 2022
I Vicini Cortese is a dry white wine from Jean-Yves Péron, organic, biodynamic, and natural, made from Cortese grapes harvested in Piedmont. It is a merchant cuvée from the I Vicini series, harvested organically in Northern Italy and vinified in Savoie.
Vinification
The grapes from which I Vicini Cortese is made come from Asti and grow in a cool microclimate that allows for relatively late ripening. Cortese is an ancient grape variety often associated with Trebbiano or Garganega. It produces a fresh and tangy wine with a straw-yellow color with greenish highlights. Here, it undergoes two weeks of carbonic maceration and spends a year in 34-hectoliter tuns. No fining, no filtration, and no addition of sulfites.
Tasting
I Vicini Cortese is a light and fresh, digestible wine, with an alcohol content between 10 and 11 degrees, making it easy to drink. It has a minerality due to the terroir and citrus notes, particularly lemon zest. A perfect companion for tapas and the most refined starters, shellfish, and seafood.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of 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.
i Vicini Barbera Red 2022
I Vicini Barbera by Jean-Yves Péron is an organic, biodynamic, and natural red wine. It is vinified in Savoie from Barbera grapes harvested in Piedmont.
Vinification
Barbera is grown in Asti and Alba. The second most widely used red grape variety in Italy after Sangiovese, it produces full-bodied, colorful wines with red fruits. Harvested by hand, no sulfites added, no filtration, no fining. Both Barberas are macerated for three months with punching down and undergo a fifteen-day carbonic maceration. The wine is aged for one year in 300-liter barrels.
Tasting
This I Vicini Barbera is a great wine in every sense of the word. Long, very fruity, generous, deep, with superb acidity resulting from a moderately ripe harvest, it is both serious and joyful, intense and concentrated. Finesse, minerality, tension, a beautiful, intense and colorful red color: it begs to accompany fine cuts of meat and roasts.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of 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.
Les Barrieux White 2022
Organic, biodynamic, and natural, Les Barrieux is a dry white wine from Savoie produced by Jean-Yves Péron on the schist-limestone soils of his Albertville plots. Classified as a Vin de France, it is a rare cuvée made from the Roussanne grape variety.
Vinification
The vinification of Les Barrieux, produced by hand, begins with two weeks of carbonic maceration. Aging lasts one year in 12-hl tuns and 300-liter barrels. This wine has not been filtered, fined, or sulphites added.
Tasting
Les Barrieux by Jean-Yves Péron is a macerated white wine with wonderful notes of leather, smoke, and candied quince, followed by a complex floral and citrus olfactory bouquet and preceding a long aromatic finish. Delicious, rich, full-bodied, powerful, it is a gastronomic wine that can withstand anything. It can accompany everything.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of 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.
Vin de Lies White 2019/20 Magnum
Vin de Lies is an organic, biodynamic, and natural dry white wine that Jean-Yves Péron makes every two vintages in his Savoyard cellars. It is based on a viticultural practice that is little known outside the profession, but which produces a highly regarded wine. It is not normally sold commercially but reserved for the cellar team. Classified as a Vin de France, it is therefore a treat bestowed upon us by the winemaker. And I might as well tell you that the magnum format makes it an even more monumental treat... The roundness and polish of the wine are further enhanced;
Vinification
The lees wine method consists, after racking the barrels or aging tanks, of gathering all the lees in a single tank. These lees are suspended in a small quantity of wine, which is again decanted and recovered once or twice. Nourished by the lees, the red obtained in this way is smoother, softer, and the white is less tense, rounder. To make this vintage, Jean-Yves Péron combined the lees from all his 2019 whites and some of those from 2020 (thus bringing together all his terroirs, both Savoyard and Italian). The grape varieties include Jacquère, Muscat, Altesse, Mondeuse, Favorita (Vermentino), Muscat à Petit Grain, Roussanne…
Tasting
This is the true “house cuvée,” generally very popular. “It’s a wine for pleasure,” says Jean-Yves Péron. “It can be drunk anytime, from 10 a.m. to 2 a.m.!” We can predict this moment of grace for next winter, which is upon us as this cuvée is released. Pairings: it goes with everything. Beautiful poultry, fine fish, seafood and shellfish…
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of 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. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-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.
Les Oeillets White 2021
Les Œillets is a dry white maceration wine harvested and vinified in Savoie by Jean-Yves Péron. Organic, biodynamic and natural, this is a 100% Jacquère white wine whose vines grow on clay-limestone soil, in the place called Les Marches, at the foot of Mont Granier.
Vinification
It is roughly the same terroir as that of La Petite Robe, harvested later to obtain greater phenolic maturity and a higher tannic concentration. Carbonic maceration for four or five days is followed by ten days of punching down in vats. At least one year of aging in 225-liter barrels. Neither fined, nor filtered, nor sulfited.
Tasting
Superbly structured, Les Œillets has chew, texture, a tannic mouthfeel and a note of controlled oxidation. The tension is strong, balanced by a note of apricot. Woody, with explosive minerality and beautiful tension, it is an atypical white, with powerful aromatic notes. Lots of fruit and candied citrus. With this, you can enjoy a good Bigorre black ham, unless a smoked salmon presents itself. Or, the best of the best, treat yourself: an exceptional beef ham from Maison Aitana, made from wagyu or black angus.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of 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. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then transferred to two- or three-wine barrels for twelve months of aging on lees, before blending and resting in the vat. No sulfites are added, or as little as possible, and the wines are not fined or filtered.
Italian-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.
i Vicini Pinot Nero Red 2018,
Jean-Yves Peron
Jean-Yves Péron, an iconic figure in Savoie's natural wine scene, is expanding his horizons with his I Vicini range, made from organic grapes carefully selected in Northern Italy and expertly vinified in Savoie. This cuvée Pinot Nero Rouge 2018, 100% Pinot Noir, captures the essence of the Burgundy grape variety while adding a surprising and characterful Alpine touch.
A Pinot Noir between Piedmont and Savoie
Made from organic grapes harvested by hand in the heart of Piedmont, Italy, this wine is then vinified with the same rigor as the estate's other cuvées. A semi-carbonic maceration of whole bunches extracts finesse and freshness, while aging on lees for twelve months in old barrels refines its texture. Unfined or filtered, with minimal intervention, this Pinot Noir expresses exceptional purity.
Tasting: finesse and drinkability
The color is light and bright, heralding an airy wine. On the nose, aromas of small red fruits—cherry, raspberry, redcurrant—intertwine with floral and slightly spicy touches. On the palate, the attack is delicate, with fine tannins and a refreshing acidity that draws the wine towards a savory and persistent finish. A perfect balance between elegance and indulgence.
Food Pairings and Service
Ideal around 16-18°C, it pairs well with white meats, roast poultry, or mushroom risotto. Its remarkable drinkability also makes it an excellent companion for aperitifs with friends. With an aging potential of 5 to 10 years, this natural wine will evolve gracefully while retaining its liveliness.
i Vicini Moscato White 2022
I Vicini Moscato is an organic, biodynamic, and natural macerated (orange) dry white wine from Jean-Yves Péron. Vinified in Savoie using Muscat d'Asti. It is part of the I Vicini series of cuvées, vinified in Savoie using organic grapes from Northern Italy.
Vinification
The Muscats in this I Vicini series grow on very fine, calcareous-magnesian limestone soils, on a particularly cool site. Harvested by hand at good phenolic maturity, they macerate for two months in vats on the skins with punching down. Aged for one year in 300-liter barrels. No filtration, fining, or addition of sulfites.
Tasting
Straightness, tension, and freshness: this beautiful Muscat d'Asti offers the aromatic and musky nose specific to the grape variety, without any syrupy notes. A very present tannic structure balances the whole. On the palate, it is rich and powerful; we find the charming scent of Muscat in the retro-olfaction, but with the tension and freshness that Jean-Yves Péron loves for his dry whites. It is a great table wine, not really for an aperitif, but for gastronomy, no limits.
Learn more about Jean-Yves Péron
Jean-Yves Péron talentedly 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.
Casa Rossa Red 2022
Casa Rossa, a red or rather rosé wine leaning towards red, is none other than the Italian version of Vers la Maison rouge, a Savoyard cuvée by Jean-Yves Péron. It is an organic, biodynamic, and natural wine made from three grape varieties: Grignolino, Freisa, and Barbera.
Vinification
The organic grapes that make up Casa Rossa are harvested in Casale Monferrato, in Piedmont. The Barbera and Freisa undergo direct pressing, and the Grignolino undergoes carbonic maceration with a two-month cap-punching. The three grape varieties are blended before a year of aging in 300-liter barrels. This period is followed by a year of bottle aging.
Tasting
Jean-Yves Péron's Casa Rossa is a rosé that's not far from a red. The tangy Barbera grape brings liveliness; the Grignolino and Freisa (so named for their strong strawberry aromas) give a vinous side that makes Casa Rossa a beautiful winter wine, not a summer rosé. The wine is fruity, tangy, aromatic, and very delicious. It goes well on its own and with accompaniments (pasta, Italian dishes, etc.).
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of 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 winery in Chevaline, in the Bauges region, he vinifies the 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 surfaces, his mountain vines in micro-plots, worked by hand, 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.
Italian-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 in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.
La Bottière White 2022
La Bottière, here in magnum format, is a dry white wine made from 100% organic and natural Jacquère grapes. It is vinified by Jean-Yves Péron in Savoie using the Jacquère grape variety and Vin de France.
Vinification
Various plots with mica-schist soils near Albertville, planted with old vines, among other things, produced Jean-Yves Péron's La Bottière cuvée. The grapes are harvested at the end of October and macerated for two weeks using carbonic maceration. Aging is one year in 300-liter barrels.
Tasting
This maceration wine offers a beautiful minerality and round, delicious notes of white fruits. In magnum format, it can be drunk now but will evolve for several more years.
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 the 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 and steep surfaces, his mountain vines in micro-plots, worked by hand, do not receive any 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.
Italian-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.
Côte Pelée Red 2019
This splendid Côte Pelée cuvée, produced in Savoie by Jean-Yves Péron, is a red wine classified as a Vin de France. A rare and precious bottle.
Vinification
Côte Pelée is made from century-old Mondeuse vines growing on mica-schist soils in Albertville. Only the finest grapes are selected to make this cuvée. The cap is punched down for two months and the grapes are aged for two years in barrels.
Tasting
A powerful, deep, and robust wine with notes of leather, black fruits, cherry, raspberry, and blackberry. A vintage that you will pair with the finest red meats and regional cuisine.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of 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 the 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 surfaces, his mountain vines in micro-plots, worked by hand, 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.
Italian-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 in Northern Italy: this is the I Vicini series, which allows him to diversify the terroirs and deepen his winemaking and aging experiences.
Vin de Lies White 2021/22 Magnum
Vin de Lies is an organic, biodynamic, and natural dry white wine that Jean-Yves Péron makes every two vintages in his Savoyard cellars. It is based on a winemaking practice that is little known outside the industry, but which produces a highly regarded wine. It is not usually sold commercially but reserved for the cellar team. Classified as a Vin de France, it is a treat that the winemaker bestows upon us, in magnum format no less.
Vinification
The grape varieties include Jacquère, Muscat, Altesse, Mondeuse, Favorita, Muscat à Petit Grain, Roussanne… After racking the barrels and aging vats from all his terroirs (Savoyard and Italian), Jean-Yves gathers all the lees in a single vat to obtain Vin de lies. These lees are suspended in a small quantity of wine, again decanted and recovered once or twice. Nourished by the lees, the red becomes smoother, sweeter, and the white is less tense, rounder. Jean-Yves Péron has gathered here the lees from all his 2021 whites and some from 2022.
Tasting
“It’s a wine for pleasure,” says Jean-Yves Péron of this Vin de lies. “It can be drunk anytime, from 10 a.m. to 2 a.m.!” This is the true “house cuvée,” generally very popular. Pairings: goes with everything.
Learn more about Jean-Yves Péron
Jean-Yves Péron is a talented embodiment of 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.
Les Voisins Rouge 2016
Jean-Yves Peron
This red from Jean-Yves Péron is a blend of Carignan and Cabernet Sauvignon from neighboring vineyards: a beautiful wine in a spirit of solidarity! It has a strong personality while having a clearer, fruitier profile than the average red from this winemaker. Maceration is ten to twenty days.
Natural wine with no added sulfites.
Where?
Jean-Yves Péron initially studied biochemistry, but the vine quickly won him over, and he pursued oenology training in Bordeaux. He lives and makes wine in Chevaline, a small Savoyard village located just south of Lake Annecy and included in the Bauges Regional Natural Park. His vineyard is divided between two sites: in Conflans, near Albertville, he acquired micro-plots of old Mondeuse vines in January 2004, followed by other plots in Fréterive, a little further downstream in the Isère Valley. But before working on his own estate—biodynamic from the start—he learned the ropes with Thierry Allemand in Cornas, then with Bruno Schueller in Alsace, before spending some time in New Zealand and the United States. In 2011, Jean-Yves began a wine trading business, purchasing harvests from organic winegrowers near his home. For him, this adds a new dimension to his work as a winemaker, allowing him to explore a wide range of terroirs and deepen his winemaking and maturation expertise.
Terroir, plots, and grape varieties
The estate, totaling three hectares, cultivates two different sites on steep terrain. In Conflans, Jean-Yves cultivates old vines facing due south, on terraces, on a slightly acidic mica-schist terroir. In Fréterive, the soil is composed of clay-limestone scree. The average altitude of the vines is between 300 and 600 meters, and the planting density is 10,000 vines per hectare. The grape varieties are those of the Savoyard tradition: Mondeuse for the reds (with a little Gamay); Altesse, Jacquère, Bergeron (local name for Roussanne) in equal parts for the whites, without forgetting the recent planting of Persan, an old local grape variety that had practically disappeared. The average age of the vines is thirty to one hundred and twenty years, the oldest being Mondeuse and Jacquère. Mondeuse is a red grape variety closely related to Syrah: between Thierry Allemand's Cornas and Jean-Yves' Mondeuses, the connection isn't just an impression.
Cultivation Methods
On narrow, steep slopes, these mountain vines are trained using goblet training on stakes or cordon de Royat training on trellises (a short pruning technique with one or two horizontal arms and four to six two-bud spurs). No synthetic products—pesticides, herbicides, or fertilizers—are used in the vineyard; Jean-Yves prefers biodynamic horsetail and nettle manure. The surrounding vegetation is extremely rich: it protects the vines and helps strengthen them. The soil is grassed, mown, and worked with a pickaxe and winch. The harvest is entirely manual.
Vinification
Jean-Yves Péron's winemaking adheres to the principles of minimal intervention. Once vatted in whole bunches, the grapes, both red and white, undergo carbonic maceration to extract fresh fruit aromas. The grapes are then devatted and pressed or punched down for varying lengths of time. Maceration time varies between five days and nine weeks depending on the vintage. After fermentation, the must is transferred to barrels for aging on lees for twelve months, followed by blending in vats for four months. No sulfites are added, or as little as possible, and the wines are neither fined nor filtered. During his stay in Oregon, Jean-Yves noted the extensive use of new wood barrels and did not find it to his liking. This is why he ages his wines in 500-liter barrels that have held two or three wines to avoid excessive oakiness.
The Wines
Savoyard wine has long suffered from a somewhat flimsy image, not taken seriously enough. Yet, what treasures are produced by its varied soils and numerous ancient grape varieties! The renaissance of this beautiful vineyard is represented, among others, by Jean-Yves Péron, who is particularly celebrated for his sumptuous Mondeuse reds, laden with black fruits and spices: some, blindly tasting, are mistaken for a great Rhône Syrah. The southern exposure provides good phenolic maturity, which is not without its characteristic character. The macerated whites (Les Barrieux, Roussanne) surprise with their tannic presence in a region where fresh, direct-pressed whites abound. A best-seller, the Le Pas de l’Ours cuvée, is a balanced and expressive red wine, complex yet easy to drink. It will accompany the finest cuisine, particularly southern cuisine (olives, citrus fruits, marinated meats, etc.). As a general rule, the cuvées bear the names of their plots or localities, and their labeling is very simple. In addition to his wines, Jean-Yves also produces a perry, the Poiré de la Combe d’Ire.
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