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.

This cuvée is a Viognier parcel grown in the biotite granite soils on the local terraces known as "Les Chaillets". The vines are sustainably cultivated, and yields are controlled. The grapes are harvested when fully mature and sorted by hand. The winemaking process involves pressing and alcoholic and malolactic fermentation with indigenous yeasts. The wine is matured for 9 months on the lees in barrique barrels, with regular stirring. This Condrieu can be drunk young to reveal its primary aromas. However, for those wishing to enjoy its tertiary aromas, around ten years' keeping is advisable. It presents an indulgent nose of honey, flowers and stone fruits, spices and grilled dried fruits that reflect the wine's élevage. This cuvée has real body, and a mineral freshness lends it a pleasant length in the mouth.