macération.
carbone.
zéro soufre.
Jean-Yves Péron is a pioneering natural winemaker in the French Alps. After studying biochemistry and oenology in Bordeaux, he returned to Savoie in 2004 to farm steep, ancient terraces of Mondeuse and Jacquère on mica-schist soils. France's first vigneron to emphasize skin-macerated whites almost exclusively [^1^].
Je pense en goût. Sans compromis.
"I know what my wine is made of and I know what I need to do to make my wine to my taste. Simply by soaking ripe grapes, treading on their feet, pressing gently, not clarifying and not filtering, leaving without sulphurisation until spring in old barrels and ignoring fermentation completely. With my hand on my heart, I dare say that even without tasting, I can make my wine the way I want it." [^4^]
"C'était un choc... Je me suis dit que j'aimerais faire du vin comme ça."
— On tasting a 1998 sulfur-free St Joseph from Dard & Ribo [^4^]
During his studies in Bordeaux, a blind tasting of a 1998 Dard & Ribo St Joseph with friend Hirotake Ooka changed everything. "Two thought it was awful, two didn't understand it, Hiro and I loved it, and I said to myself that I would love to make wine like that." [^4^]
Whole-cluster fermentation for all wines. Carbonic maceration for reds, extended skin contact for whites (from 4 days to 24 months). Native yeasts, no débourbage, no fining, no filtration. Aging in neutral barrels, amphorae, or fiberglass. Absolute zero sulfur added [^1^][^4^].
Mica-schist, quartz veins, alpine altitude
The vineyards of Chevaline and Conflans sit on steep south-facing terraces at 350-600 meters altitude, overlooking Lac d'Annecy. Soils are proper mica-schist with veins of quartz and iron dioxide. Vines—some dating to 1893—are planted in gobelets or stakes, making machinery impossible. All work is done by hand and winch [^10^][^4^].
- Mica-Schist Alpine bedrock
- Quartz & Iron Dioxide Mineral veins
- 350-600m Altitude Steep terraces
- 30-120+ Year Vines Historical plantings
- Biodynamic Since 2004
"Mondeuse has so much more in common with Syrah from Cornas than with those from Hermitage or Côte Rôtie."
— Thierry Allemand, upon seeing Péron's plots [^4^]
Orange whites, carbonic reds, alpine purity
Péron is arguably France's first vigneron to emphasize skin-macerated whites to the near-exclusion of direct-press whites, beginning in 2006. His Jacquère sees weeks to months of skin contact, creating wines of rare depth and complexity. Reds undergo carbonic maceration, yielding vibrant, spice-driven wines [^1^][^10^].
Winemaking Notes: All wines are whole-cluster/whole-bunch. Whites undergo maceration in wood vats, stainless steel, fiberglass, or amphorae, then aging in neutral wood or clay. Reds see carbonic maceration. Yields vary 20-50HL/ha. Élevage ranges from 11 months to 3 years depending on cuvée. No filtration, no fining [^1^][^10^].
Beyond Savoie
Since 2017, Péron has expanded his vision through négociant projects, working with organic and biodynamic growers in neighboring regions while maintaining his zero-sulfur, whole-cluster philosophy.
Started in 2017, sourcing from biodynamic friends in Piedmont. Péron works with Barbera, Dolcetto, Grignolino, Cortese, Moscato, Favorita, and Nebbiolo. Never destemmed, never sulfited—unprecedented in Piemonte where destemming is endemic. Whole-cluster Barbera, saline Favorita, carbonic Nebbiolo [^1^].
A collaborative project sourcing organic grapes from Alsace, applying the same minimal-intervention techniques. Continuing the relationships built during his time with Bruno Schueller [^10^].