Yves Cuilleron likes good food and fine wine, and makes no secret of this. Viticulture has been in his blood for three generations so it was only natural for him to take over the family vineyard in 1987. His grandfather, Claude Cuilleron, planted the plot in 1920 and began bottling his own wine in 1947. Yves initially favoured a mechanised approach but his love of good wine led him back to a more traditional approach. He does not hold any certifications but his vineyards are tended meticulously with the goal of producing the best possible grapes. All the work is carried out by hand and chemical additives are prohibited. In the winery, vinification is traditional. Yves Cuilleron strives for overall harmony in his wines which are known for their elegant expression and finesse.

"Les Candives" is the local name of Syrah. This cuvée is a blend of the best vines located in the town of Chavanay, vinified in open vats and aged for eight months in barriques. It exudes aromas of red and black fruit, as well as hints of liquorice and pepper. On the palate, the wine is both fleshy and velvety. This wine goes well with simply cooked red meat.