Yves Cuilleron pays extra-special care to the quality of his vines, and rejects “off-the-shelf ideas”. His vision of viticulture is highly personal: not conventional, not organic, and not biodynamic. He has a simple philosophy: “Grow the best possible grapes.”
As Cuilleron's vineyards cannot be mechanised, much labour is required and the vines receive “haute couture” treatment. Careful management of the growth cycle is another hallmark of distinguished savoir-faire. Low vine vigour, leaf-thinning and green harvesting allow maximum ventilation, reduce sensitivity to disease, and improve grape quality. All our grapes are grown to integrated methods and carry no certification labels – in other words, no standards or regulations constrain their conception of wine.
This approach to grape-growing takes the form of respectful manual treatment. They carry out the fewest treatments possible – three to five per year. No insecticides and only small amounts of organic fertiliser define a unique method that deeply respects the balance of the soil. Such consideration is essential, and a prerequisite for a promising future.
This wine is made using the best and oldest vines on the estate, on the south / southeast-facing terraces overlooking Chavanay. "Les Chaillets” is not a district but the local name for terraces. No insecticides or pesticides are used in the vineyard, with just a few treatments used (depending on weather), including small amount of organic-only fertiliser. There is also some yield control, leaf-thinning and green harvesting to promote grape maturation.
The grapes are picked when fully ripe and are hand-sorted. After pressing, they are fermented in barriques with native yeasts. Malolactic fermentation is also allowed to occur. The wine then spends 9 months maturing in barriques, on the lees with no racking and regular stirring.
This is a rich, refined and complex wine. A nose of dried yellow stone fruits, violets and honey. Harmonious, well integrated style on the palate, with good body. It has a pure long finish, underlaid by the terroir’s minerality.