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A lovely Condrieu to drink sooner rather than later! More info
La Petite Côte is a 100% Viognier wine made from muscovite granite soils located in the centre of the Condrieu appellation. It enjoys a south/south-easterly terraced exposure, and sustainable cultivation by hand. Following harvesting and manual sorting, the grapes are pressed and settled. They then undergo alcoholic fermentation in barrique barrels, without racking, but with regular stirring. Malolactic fermentation is carried out in barrique barrels with native yeasts. Lastly, the wine is matured on the lees for 9 months in barrique barrels. La Petite Côte should be drunk while young and fruity, revealing all its seductively fruity notes. Honeyed touches lend a little sweetness to this gourmet, fresh, spicy wine which finishes with an attractive bitterness. It will accompany delicacies such as salmon carpaccio.
Condrieu La Petite Côte Yves Cuilleron (Domaine) serve at a temperature of 11°C. It will pair perfectly with the following dishes: Coquilles Saint-Jacques au curry, Saint-Pierre, Risotto aux langoustines épicées.
La Petite Côte is a 100% Viognier wine made from muscovite granite soils located in the centre of the Condrieu appellation. It enjoys a south/south-easterly terraced exposure, and sustainable cultivation by hand. Following harvesting and manual sorting, the grapes are pressed and settled. They then undergo alcoholic fermentation in barrique barrels, without racking, but with regular stirring. Malolactic fermentation is carried out in barrique barrels with native yeasts. Lastly, the wine is matured on the lees for 9 months in barrique barrels. La Petite Côte should be drunk while young and fruity, revealing all its seductively fruity notes. Honeyed touches lend a little sweetness to this gourmet, fresh, spicy wine which finishes with an attractive bitterness. It will accompany delicacies such as salmon carpaccio.
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.
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