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Jean Yves Péron, Les Oeillets (2022) mondeuse but transformed into something surprisingly digestif but transformed into something surprisingly special the grappa is rich in texture and complex in flavor 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 but Jean Yves believes that the opportunity to work with vines over 100 years old on this ancient terroir is more than worth it
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