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.

Produced in small quantities, Auguste Clape’s white Saint-Péray is the result of hard work. The vineyard is very steep and runs along natural slopes sometimes reaching 60%. It is therefore difficult to mechanise the work. The bunches are harvested by hand and are vinified with the least possible intervention in a cement vat. The wine is then aged in stainless steel vats for eight months. Auguste Clape has created an elegant wine that combines freshness, floral delicacy and mouth-watering touches of citrus and buttery notes.