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CE VIN EST-IL FAIT POUR MOI ?
Profil Technique
Carafage :
No
Température de service :
10-12°C
Potentiel de garde :
5 years
Décoder le vin
Ample
Boisé
Complexe
Floral
Frais
Fruité
Glouglou
Léger
Liquoreux
Minéral
Oxydatif
Perlant
Puissant
Rond
Salinité
Sec
Tannique
Tendu
Profil Technique
Carafage : No
Potentiel de garde : 5 years
Température de service : 10-12°C
Vinification :
Sol :
Jean-Yves Péron
En savoir plus sur la bouteille
La Petite Robe Blanc 2021
Jean Yves Peron
A dry, organic, biodynamic, and natural macerated white wine, La Petite Robe is produced in Savoie by Jean-Yves Péron. 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
La Petite Robe comes from roughly the same terroir as that of Œillets, but it is harvested earlier. Carbonic maceration lasts fifteen days. The wine is aged for one year in 15-hectoliter tuns and barrels. Neither fined, nor filtered, nor sulfited.
Tasting
Wonderfully sweet and crisp, this is yet another great success from Jean-Yves Péron. There are actually two Petites Robes: the wine will be very different depending on whether it is in magnum or bottle. Jean-Yves likes to talk about this as an exercise in style. Here, in 75 cl, the Jacquère gives its opulent, gourmand, fruity, fleshy side, with volume on the palate. The Petite Robe offers notes of charcoal, white fruits, a beautiful balance and great intensity, combined with a note of controlled oxidation. This wine is ideal with raw or cooked seafood: the choice is wide, between smoked fish, tarama and seafood rillettes (Salmon de France).
Learn more about Jean-Yves Péron
Jean-Yves Péron embodies with talent 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. The grapes are vatted in whole bunches and undergo semi-carbonic maceration. Shortly before pressing, they are foot-trodden in the vat, then sent to barrels of two or three wines for aging for twelve months 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.
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.
