Cote Rotie Bassenon

Beef, Lamb, Game (deer, venison), Poultry

The two varieties are both cultivated by hand in an environmentally friendly way in soils typical of the AOC, consisting of granite and gneiss.

The wine is matured for 18 months in barrique barrels.

The grapes are harvested by hand and, upon arrival in the cellar, are sorted, crushed and partially destemmed. They are vatted for 3 weeks in thermoregulated open vats with regular punch-downs and pump-overs. They then complete their alcoholic and malolactic fermentations in barrique barrels with native yeasts.

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.