Saint Joseph Cavanos L'Amarybelle

Red or white meat with character, beef, lamb.

Planted in high density (8,000-10,000 feet per ha). Natural grass to fight against erosion. Treatments limited to the maximum depending on the weather, no insecticide to preserve biodiversity, little fertilizer and only organic. Control of vigor and yields, leaf stripping, green harvesting for a better ripening of the grapes. Budding in spring.

16 months in barrels. Plot assembly before bottling.

Manual harvest, plot-by-plot and traditional vinification. Use as little as possible of oenological products (indigenous yeasts). In the cellar, sorting, crushing and partial destemming. Maceration for 3 weeks in open vats.

Yves Cuilleron is described by Wine Spectator as the leader of Condrieu's new generation of winemakers. Yves represents the 4th generation of Cuilleron vignerons although he initially trained as a engineer. The lure of the vine proved too hard to resist and after a year's training at the Ecole Viticole in Macon he took over the vineyards in 1987. Since then he has built an entirely new winery at Chavany facility while at the same time he acquired additional vineyard property. The domaine now produces about 50 000 bottles annually divided between the appellations of St. Joseph Blanc St. Joseph Rouge Côte-Rôtie and Condrieu.