Yves Cuilleron

“I am one of the three winemakers who was there at the beginning of the adventure. It was very important for me to revive a vineyard that had disappeared.”

I’ve always loved fine foods and drink. Wine has been part of my family history for three generations. It was not planned for me to take over the estate, but my passion for wine brought me back to my winemaking roots and in 1987, I took over the family estate. Passion without high standards is not enough. So I wanted to understand and keep control of everything. So that my wines should be “100 % home-made”, I rejected ready-made ideas and I also refused to copy other people. I have always followed each step in the production, from the vine stock to bottling. This concern for high standards has also led me to think constantly about my working tools.
With my two winemaking friends, I helped bring about the renaissance of the Seyssuel vineyards, and I have been making the Ripa Sinistra wine on these hills for several years.

The vintages

RIPA SINISTRA

 Origin: vines from the Seyssuel hills north of Vienne on the left bank. This is a very old vineyard that was planted by the Romans, but disappeared at the end of the 19th century, before being replanted in 1996. “Ripa Sinistra” means Left Bank in Latin.

• The Vineyards
Grape variety: 100% Syrah.
Terroir: Seyssuel, quartzite schist.

Viticulture: vines planted in high density, 8,000 - 10,000 vine stocks per hectare. Without insecticides or pesticides, the number of treatments is restricted in line with the weather,the amount of fertiliser we add is low and exclusively organic, and we respect the balance of the soils and the plant. Control of the plants’ vigour and yields, removal of leaves, and green harvest for greater maturity of the grapes.

• In the Cellar
Vinifiation: the grapes are harvested by hand. In the cellar, selection, pressing and partial removal of stalks. Fermentation of skins in open vats for about three weeks with regular monitoring of temperature, foot-treading and pumping over. Malolactic fermentation in barrels, with natural yeasts.
Maturing: 18 months in barrels.

 

Informations :
 

- Groups welcome by appointment
- Languages spoken: French and English
- Parking available
- Cellar visit and wine-tastings possible

Yves Cuilleron
Verlieu
58 RD 1086
42410 Chavanay

Tél. : +33 (0)4 74 87 02 37
Fax : +33 (0)4 74 87 05 62
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