Cote Rotie Terres Sombres

Pairs well with Game or other strong meat (e.g. spicy duck fillets).

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.

Vines planted in high density, 8000/10000 vines per hectare. Without insecticide, the number of treatments is limited depending on the weather, the very low fertilizer supply is exclusively organic, respecting the balance of the soil and the plant. Control of vigor and yields, leaf stripping, green harvesting for better ripening of the grapes.

Aged for 16 months in barrels.

The grapes are harvested manually. In the cellar, sorting, crushing and partial destemming. Fermentation in open vats for approximately 3 weeks with temperature control, punching down and regular pumping over. Malolactic fermentation in barrels, with natural yeasts.