CAVE YVES CUILLERON E.U.R.L.

58 RD 1086 Verlieu, 42410 Chavanay
France
Telephone +33 474 870237
Fax +33 474 870562
cave@cuilleron.com

This company is co-exhibitor of
SIC SARL - Die Agentur 1982

Hall map

ProWein 2018 hall map (Hall 12): stand C20

Fairground map

ProWein 2018 fairground map: Hall 12

Import-/Exportguide

Exhibitor Categories

  • 02  Exporter
  • 02.01  Europe

Europe

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Asia

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USA

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Alaska

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Colorado

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Iowa

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Idaho

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Montana

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North Carolina

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South Dakota

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Tennessee

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Utah

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Virginia

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Wisconsin

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West Virginia

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Wyoming

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Northern and Central America

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South America

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Australia and Oceania

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Africa

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.05  France
  • 01.01.05.08  Côtes du Rhône

Our products

Product category: Côtes du Rhône

Saint-Joseph Les Pierres Sèches

Origin: a selection of vines on the hillsides of the north of Saint Joseph. Assemblage of the plots best expressing fruit and freshness. “Les Pierres Sèches” is not a district, it refers to the dry stone walls used to strengthen the vine terracing.

Soils: sandy, granitic, shallow.

Varieties planted: syrah.

Cultivation: high-density planting (8,000-10,000 vines per hectare). No insecticides few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation.

Vinification: the grapes are hand-picked; and then sorted, crushed and partially destemmed in the cellar. Fermented in open, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented
in barriques with native yeasts.

Maturing: 18 months in barriques.

Alcohol content: 13%.

Output: approx. 60,000 bottles.

Style: a fresh, precise, fruity nose. Subtle and taut on the palate, and bursting with lovely fruit. Mild, subtle tannins.

Ageing: can be drunk young, but also laid down for a decade or so.

Food match: poultry or tender meat (e.g. veal rib with chanterelles, and sautéed new potatoes).

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Product category: Côtes du Rhône

Saint-Joseph Le Lombard

Origin: old vines (40 years) facing east/southeast, on the slopes of Coteau de Verlieu. Le Lombard is not a district but a cuvée brand.

Soils: sandy, granitic.

Varieties planted: marsanne.

Cultivation: high-density planting (8,000-10,000 vines per hectare). No insecticides or pesticides, few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation.

Vinification: the grapes are hand-picked when fully ripe, then sorted and pressed in the cellar. Alcoholic and malolactic
fermented in barriques with native yeasts.

Maturing: 9 months in barriques, on the lees, no racking, regular stirring.

Alcohol content: 13,5%.

Output: approx. 8,200 bottles.

Style: a rich, complex wine. A mellow nose of white blossom and honey. Roasty, toasty flavours. On the palate, fat yet balanced. Attractive purity, with a lingering hint of bitterness for a longer finish.

Ageing: can be drunk for the primary aromas up to 3-4 years, but also for the secondary aromas from 6-10 years.

Food match: serve between 12-14°C with fish and shellfish (e.g. langoustine with herbs, red-mullet fillets with asparagus).

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Product category: Côtes du Rhône

Condrieu Lieu-dit Vernon

Origin: The hillside of "Vernon" is one of the most famous places-dits of Condrieu. A single parcel in Condrieu commune, planted in the huge, south-facing amphitheatre of the Coteau de Vernon.
"Vernon" replaces the cuvée "Vertige" which was produced exclusively with the wines of single-plot selections.

Soils: biotite-rich granite.

Varieties planted: viognier.

Cultivation: high-density planting (8,000-10,000 vines per hectare). No insecticides or pesticides, few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation.

Vinification: the grapes are picked at perfect ripeness and sorted by hand. Only the best press juices are kept. Alcoholic and malolactic fermented in barriques with native yeasts.

Maturing: 18 months in barriques, on the lees, no racking, regular stirring.

Alcohol content: 13%.

Output: approx. 3,000 bottles.

Style: a complex, refined wine with a nose of dried fruits, apricots, hints of honey and candied orange peel, and notes of toasted almonds thanks to delicate oaky inflection. On the palate: balanced and fleshy, with attractive powerful length and
a subtle, thirst-quenching bitterness on the finish.

Ageing: made for laying down; can be drunk young but preferably aged up to 10 years or more.

Food match: a whole foie gras, cold or pan-fried (e.g. millefeuille of spice bread with foie gras and apple)

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About us

Company details

Family roots
“For three generations, wine has been part of my family history, on my mother’s and father’s sides. My paternal grandfather established the estate in 1920, and in 1947 he began selling his wine bottled. In 1960, my uncle Antoine Cuilleron became the manager of my paternal grandfather’s estate. In 1987, when I took over running it, I decided to settle in Verlieu, my mother’s home village.”

Education and friends
“To be honest, I saw myself becoming a mechanic rather than making wine. But I had reckoned without my solid family education, in which wine and cookery played a big part. Years later, I did my military service in Alsace, and, through tastings and restaurant outings with my buddies, I really caught the wine bug! When my uncle retired, and with no successor lined up, my parents considered selling the estate. I didn’t have a moment’s hesitation. Wine had brought me back to the vines – and from then on, I couldn’t imagine being anything but a vigneron.”

Full focus
“Without rigour, passion is not enough. And so I wanted to understand and control everything. To ensure my wines are totally “home made”, I have rejected off-the-shelf ideas, refused to copy others. Since the start, I have personally monitored every stage of production, from planting to bottling. This exacting attitude has driven me to think constantly about my tools and facilities. That’s why I had a new winery built in Verlieu in 1992, and then extended it in 1999. In 2007, a wide-ranging extension and construction programme was carried out. Everything was redesigned – the buildings for vinification, ageing, storage and hospitality. In a nutshell, I focus on everything. That’s the price you pay for quality.”

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