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.

Laya is an indulgent, edifying Crozes-Hermitage. It produces precise aromas of well-ripened fruits and spices, enhanced by a fresh attack and subtle, crisp tannins. It will be perfect when served with a tuna steak with herbs and a home-made ratatouille. This triumph can be attributed to Yves Cuilleron's cultivation of his Syrah grapes in deep, stony, sandy, silty and clay soils using sustainable manual methods. The wine has been matured for 16 months in barrique barrels after a vinification process consisting of crushing and partial destemming, vatting in open vats for 3 weeks, and regular punch-downs and pump-overs.