Yves Cuilleron likes good food and fine wine, and makes no secret of this. Viticulture has been in his blood for three generations so it was only natural for him to take over the family vineyard in 1987. His grandfather, Claude Cuilleron, planted the plot in 1920 and began bottling his own wine in 1947. Yves initially favoured a mechanised approach but his love of good wine led him back to a more traditional approach. He does not hold any certifications but his vineyards are tended meticulously with the goal of producing the best possible grapes. All the work is carried out by hand and chemical additives are prohibited. In the winery, vinification is traditional. Yves Cuilleron strives for overall harmony in his wines which are known for their elegant expression and finesse.

Les Serine is a selection of old vines that owes its name to the grape the wine is made from, and is the name given locally to Syrah. It is cultivated in shallow granitic soils. It is treated without additives, and its yields are limited. The grapes are manually harvested, sorted, crushed and partially destemmed. They are tanked for three weeks in open, thermoregulated tanks, and undergo regular punch-downs and pump-overs. Malolactic fermentation is carried out in barrique barrels, with native yeasts. The wine is then matured for 18 months in barrique barrels. It is made for keeping: a little austere and closed in its youth, it reveals itself to be intensely racy and deep with time. It will reward the patient drinker with seductive notes of ripe black berries, white pepper, spices and oak. The palate is generous and dense, enhanced with a beautiful mineral palette. The tannins mellow with time, giving the wine a great fullness that enables it to pair uniquely well with fried beef rib and porcini mushrooms.