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.

Cultivated in muscovite granite soils, the Viognier grape has been sustainably cultivated with perfectly controlled yields. Botrytised or raisined grapes are manually harvested in several successive sorting passes between mid-October and mid-November. After pressing and settling, alcoholic fermentation takes place in barrique barrels over the winter. The wine is matured in barrique barrels for 8 months. This sweet Condrieu has a very complex, intense bouquet with notes of candied apricots, honey and citrus. The palate is balanced, full bodied, fresh and spicy. This wine can be drunk while still young, but can be easily kept for many years. It will form amazing pairings such as small crispbreads with pear and grilled Roquefort.