Guillaume Yvetot, the newest addition to Bon Raisin in 2025, began his journey with natural wines nearly a decade ago, though he didn’t start crafting his own until the autumn of 2022. Before diving into winemaking, this young man from Marseille carved out a career in event planning in Paris. His desire for adventure and discovery also led him to Argentina, where he spent a year in Buenos Aires working in tourism, followed by a cycling journey across South America that brought him to Chile. It was there, during the 2019 vintage in March, that he had his first hands-on experience with natural winemaking.

Once back in France, Guillaume decided it was time for a career change—one that would embrace his newfound passion for wine. In September 2020, he began studying for his viti-oeno qualification while gaining practical experience at two renowned organic wineries: Domaine de Cantalauze in Gaillac and Domaine des Accoles in the Ardèche. The next logical step was to launch his own winemaking venture, which he wasted no time bringing to life. Blending his love for the mountains with his new craft, Guillaume established his facilities in Sigoyer, a picturesque village in the Hautes-Alpes department, nestled in the foothills of the southern Alps. His winery, Le Chai Perché (meaning the perched cellar), sits at an altitude of over 4,000 feet, possibly one of the highest winemaking sites in France, offering breathtaking views over the southern French landscape to the east, with Italy just 25 miles away. The cool autumn climate promotes gentle fermentation, while harsh winters provide natural clarification.

The project being still in its early stages, it currently operates as a négoce, with Guillaume working alongside partner winemakers who supply him with organic and biodynamic grapes. These are transformed into wines without the use of commercial yeasts, filtering, fining, or excessive sulfites—only medicinal amounts of SO2 are used. But the future is bright, and plans are already in place to plant his own vines. In 2025, Guillaume will plant half a hectare with three red varietals: the rare indigenous Mollard, as well as Trousseau and Ploussard. Later in the year, he’ll bring into the fold a new parcel of organic Chardonnay, followed by plantings of local white varietals Verdesse, Jacquère, and, one for the ampelography nerds, Bia Blanc, in 2026.

When you meet a winemaker, have conversations about their craft, and love their wines, but somehow lose touch—blame it on an overly packed schedule. Yet, months later, you unexpectedly cross paths again in a mountain refuge at 8,000 feet, and it feels like you were meant to work together. Welcome to Guillaume, and we hope you enjoy his exceptional wines.