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Zoom 2017 I Vicini Dolcetto

2017 I Vicini Dolcetto


Jean-Yves Peron was raised in the Savoie, an oft overlooked part of France, hugging Italy and Switzerland, famous more for its cows, read: Gruyere! than it’s wines. After studying winemaking, JY went to word with Allemand in Cornas and Schuller in Alsace. A Very similar trajectory to Gianmarco from Le Coste, if you’re interested in the wines.

He returned home after a long time abroad to the village of Chevaline, and took over some vineyards in the district. The altitude is incroyable (incredible), and it’s intensely difficult to manage vineyards in these conditions. Unavoidably so, no chemicals and no machinery are used during the year's production. That combined with a dedication to biodynamic principles ensures the healthiest fruit on ancient, ancient soils. Rare varietals reign – Mondeuse, Jacquere, Altesse, the only true characters that could thrive on a plot so old and meticulously left to nature.

Savoie is not so far from Piedmont, and it’s through this closeness and JY’s affability that he’s formed wonderful connections with growers in Italy. The wine balances fresh fruit character, with a complex array of herbs & spices. In classic Dolcetto form, there's a firm structural backbone but this is less dusty and more joyous than what most of the Italians are serving up.

2017 I Vicini Dolcetto



What is natural wine?

The philosophy of natural wine is one of minimal-intervention, from vineyard to cellar. Natural wines are made using quality grapes, generally grown using organic and biodynamic practices, however vineyards may not always be certified as such due to the restrictive nature of these certification systems. Natural wines in most cases won't be filtered or fined, processes which generally involve the use of animal products.

Are your wines vegan friendly?

In almost all cases yes! Generally if you see "unfiltered and unfined" this will be an assurance that no animal products have been used in the process. The fining process is where conventional winemakers will often use egg and fish products (yep pretty gross) to remove sediment from wines. The sediment is natural, healthy and adds flavour so natural wine makers almost always leave some of it in.

Are your wines chemical free?

In most cases yes, natural wines generally use grapes grown using biodynamic or organic farming methods and will have none of the over 200 additives that can be found in conventional wines, with the occasional exception of a tiny amount of sulphur. Some natural winemakers choose to add a small amount of sulphur (SO2) to ensure their wines are less volatile, while a lot of natural winemakers believe strongly against this.


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