Domaine Yves CUILLERON

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RHÔNE VALLEY     70 ha      SUSTAINABLE AGRICULTURE     WINEMAKER : Yves CUILLERON


ESTATE HISTORY


The Domaine Yves Cuilleron, located in Chavanay, runs 70 hectares of vineyards spread over 5 designations : Côte-Rôtie, Condrieu, Saint-Joseph, Saint-Péray and Cornas. It also produces wines under Crozes-Hermitage's designation for which the winemaker buys the grapes.

The winemaker Yves Cuilleron is particularly proud in having given back to the Condrieu et Côte-Rôtie vineyards their fame : the extreme slopes roughness made the work so difficult without any mechanization, that the vineyard had been gradually abandoned during the previous century.



WINEGROWING AND WINEMAKING


In the vineyard, Yves Cuilleron pays particular attention to the vegetative cycle, practicing leaf removal and green harvest that allows a maximum aeration of the bunches and thus a decrease in their diseases sensitivity. Viticulture is made according the sustainable cultivation methods, the chemicals treatments are reduced to the maximum, no insecticide is used. As he says himself, his philosophy is to "produce the most beautiful grapes as possible" for wines that have a soul, and it begins with the first vineyard's work.

In the cellar, manually harvested grapes are sorted carefully, alcoholic fermentations take place with the native yeasts, without any oenological products addition, and under temperature control.

For white wines, the grapes are pressed, the juice is decanted after a 24 hours settling, and the alcoholic and malolactic fermentations take place directly in barrels. The must is then aged on lees for 9 months with regular stirring. The juice is then slightly filtered before bottling.

For the red wines, the manual harvest is partially destalked, and the alcoholic fermentation takes place in open vats for about three weeks with regular punchings. The ageing occurs in barrels for 18 months. The juice is not filtered but fined with egg white before bottling.

In order to produce wines identified by their terroir, the vinification is separated : the old vines grapes are vinified on one side, the young vines grapes on the other side, and the plots grapes apart. It is only at the end of the vinification process that the blend of the different vats takes place - or not -, after tasting and according to the principle of "a wine-a style".


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