Producer wine
Jean-Yves Péron

COUNTRY :
France

REGION :
Savoie

PRODUCTION :

Jean-Yves Péron

Born and raised in the Savoie, Jean-Yves studied winemaking in Bordeaux in the late 90’s. After school he spent some time working for Thiery Allemand in Cornas and later with Bruno Schuller in Alsace, both of whom he considers his mentors.

In 2004 he returned to the Savoie and began making his own wine in the village of Chevaline on schist-covered sloping vineyards running anywhere between 350 and 550 meters. In some ways working vineyards at these altitudes in the Alps, on slopes this steep is more like mountain climbing than winemaking, but Jean-Yves believes that the opportunity to work with vines over 100 years old on this ancient terroir is more than worth it.
While Jean-Yves works organically and biodynamically he doesn’t see the need for any certification, preferring to let the wine speak for itself. The estate is divided into several micro- parcels containing Mondeuse, Jacquere, Altesse, and Roussanne.

The reds tend to be made carbonically and some of the whites see extended maceration times, influenced by the Jean-Yves loves for the Northern Italian “orange” wines. In the next few years he hopes to plant 2 ha more vines featuring some forgotten local varietals and also make more apple cider. He has now started a little négoce to extend his production and make pear cider as well.

His current production is 15,000 bottles per year.

CUVÉES
Wine

Le Cote Pelée

Wine

Les Barrieux

Wine

Cotillon des Dames

Grape: Jacquère and Altesse
Vineyard Size: 2.5 Hectares
Soil: Mica and Schists
Harvest: By hand.
Winemaking:  Carbonic maceration, transferred to old barrels and allowed to sit on the lees for 12 month.  A portion of the wine underwent élevage sous voile, allowing a layer of yeast to form at the surface.
Fining: No.
Filtration: No.
So2: None.

Wine

La Petite Robe

Grape: Jacquère
Vineyard Size: ` Hectares
Soil: limestone
Harvest: By hand, late harvest
Winemaking: 1 week of carbonic maceration, pressed and finish the fermentation in oak.
Aging: 1 year in oak
Fining: No.
Filtration: No.
So2: None.

Wine

La Grande Journee

Grape: Jacquère
Vineyard Size:
Soil: Mica and Schists
Harvest: By hand, late harvest
Winemaking: Skin contact maceration during 6 weeks, pressed and finish the fermentation in oak.
Aging: 1 year in oak
Fining: No.
Filtration: No.
So2: None.

Wine

Champs Levat

Grape: Mondeuse
Vineyard Size: 2.5 Hectares
Soil: Slate
Average Age of Vines: 80 years
Yield: 15 hl/ha
Harvest: By hand.
Winemaking: Carbonic maceration.
Fining: No.
Filtration: No.
So2: None.