Champ Levat 2021 - Jean-Yves Peron

Champ Levat - Jean-Yves Peron

Champ Levat is a mondeuse-based red wine that comes from Savoy. It is produced by Jean Yves Péron, vigneron who cultivates his old vineyards at high altitude in the French Alps on mica and shale soils without using herbicides or chemical fertilizers, and vinifies according to the philosophy of minimal intervention. The grapes for producing Champ Levat are harvested manually, and in the cellar the vinification is spontaneous with only indigenous yeasts. Aging for 12 months in used barrels follows. Champ Levat has intense aromas of fresh fruit with spicy and balsamic touches. On the palate it is dense but at the same time fresh, thanks to its acidity. Reveals smooth tannins and shows a persistent finish. It is therefore a wine that can have a long life in the bottlels.

Service

We taste the Champ Levat  at a temperature of 16/18 ° in tulip glasses. To be drunk immediately but will express its best characteristics in a few years.

Pairings

Excellent paired with first courses with meat sauce, second courses of meat, to try with a cacciatora rabbit.

Winery: Jean-Yves Péron

Jean-Yves Péron is a Savoyard vigneron who is trying to recover ancient and almost forgotten vineyards in the French Alps. After studying oenology in Bordeaux in the late 1990s, he worked for some of the most famous natural vignerons in France, such as Thierry Allemand in Cornas and Bruno Schuller in Alsace. In 2004 he decides to go home and start producing his wine in the village of Chevaline. The vineyards here are steeply sloping and covered with schist, this means that all work in the vineyards, including the harvest, is done by hand. All this is rewarded with hundred-year-old vines that have never been attacked by phylloxera. In the vineyards we find plants of Mondeuse, Jacquere, Altesse, Roussanne all native grape varieties of Savoy to which recently rows of Riesling, Gewurztraminer and Grenache have been added. Its red wines are produced with the carbonic maceration technique while the whites see prolonged maceration times, influenced by Jean-Yves' love for the "orange" wines of northern Italy.