Cave Yves Cuilleron

Yves took over his uncle's legacy in 1987, working the 3.5 hectare family vineyard planted with Condrieu and red and white Saint-Joseph, even though his background as a mechanic did not constitute the traditional route into winemaking.
Today, the estate cultivates 59 hectares spread across the right bank of the Rhone (Côte-Rôtie, Condrieu, red and white Saint-Joseph, Cornas, and Saint-Péray), as well as on the left bank (red Crozes Hermitages and Ripa Sinistra, a wine from the Seyssuel vineyard).
Winemaking à la carte. What matters is controlled growth of the vine, a limited yield, and a riper grape that is as healthy as possible.
In the cellar: "As traditionally as possible, never rushing the wines".
Each parcel makes its own wine, pressed immediately, and then matured for nine months in 225L barrels for white wines.
The reds are soaked for 3 weeks in concrete vats before being transferred to barrels and matured for 18 months.
We acquire our barrels from 5 or 6 different coopers, and keep them for around 6 years.
Each parcel undergoes regular taste-testing, and is blended according to the principle of "birds of a feather stick together".
If the vintage is fruity, then the winemaking process takes this into account. If the vintage is designed to be aged, a different approach will be used. This is why we produce several vintages for each of the appellations produced in our cellar, in an effort to satisfy all consumer needs.