Jean-Yves Péron is a young artisan patiently reviving ancient, almost forgotten high-altitude vineyards in the French Alps, near Albertville. After studying oenology in Bordeaux, he trained with natural winemakers Thierry Allemand and Jean-Louis Grippat in the Rhône Valley and Bruno Schueller in Alsace. Started in 2004, he works with multiple steeply terraced micro-parcels (3 hectares total) of 115-30 year old Jacquere and Mondeuse vines, planted to friable mica-schist soils; his oldest parcels were planted in 1893, and have not seen phylloxera. Organic farming, indigenous yeasts, non-interventionist winemaking, avoidance of filtering and fining and use of little or no sulphur make these natural wines of the first rank.
In 2017, JYP started a new project on the other side of the Alps, between Asti & Monferrato, in collaboration with some organic winemakers
This wine is made of 100% Dolcetto, and left to macerate during 3 months, it's very fruit driven, crispy and crunchy. Aromas of stewed raspberry and blackberry, notes of violets on the nose too. The palate is juicy with nice smooth tannins.