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.

Harvested by hand and rigorously sorted, the Marsanne in this cuvée was subject to alcoholic and malolactic fermentation under controlled temperatures. The wine was then aged on its lees for six months in vats and barriques. On tasting, its aromatic generosity results in notes of fleshy fruit, white flowers and citrus fruit. Fresh, fruity and persistent, it pairs well with light dishes such as fish, seafood or white meat.