Yves Cuilleron : Lieu-dit "Biousse" 2025

Characteristics and Tasting Tips for Yves Cuilleron's Lieu-dit "Biousse" 2025

Tasting

Colour
The wine shows a radiant, brilliant yellow hue.

Nose
Rich and complex, the aromatic bouquet opens with delicate notes of white flowers such as acacia and honeysuckle. It then evolves towards aromas of candied lemon and dried fruits, underscored by subtle toasted touches.

Palate
The attack is wonderfully fresh, giving way to a full, generous body. The finish lingers at length on an elegant mineral backbone, enhanced by noble, particularly thirst-quenching bitterness.

Food and Wine Pairings

This white wine from France pairs beautifully with shellfish such as lobster or scallops, noble fish such as turbot, and white meats served with a creamy sauce.

Serving and Cellaring

For optimal enjoyment, we recommend serving the Lieu-dit "Biousse" 2025 at a temperature of 12°C. This wine can be enjoyed after a few years of cellaring for its fruity brilliance, and will continue to gain complexity, drinking well until around 2035.

The Expression of a Great Saint-Péray Terroir by Yves Cuilleron

The Estate

Founded in 1920 by Claude Cuilleron, the family estate is now run by his grandson, Yves Cuilleron, who took over the reins in 1987. Located in Chavanay, in the heart of the northern Rhône Valley, the estate has grown from 3.5 hectares to a vast vineyard of approximately 70 to 75 hectares. An emblematic figure of the region, Yves Cuilleron stands out for an approach that combines respect for tradition with innovation, with demanding viticulture currently being converted to organic farming, aiming to express the quintessence of each terroir.

The Vineyard

This cuvée comes from the lieu-dit Biousse, located in the south of the Saint-Péray appellation. The vines thrive on steep slopes facing south and south-west. This singular terroir is composed of deep red clays dating from the Pliocene and granitic sands from scree deposits. The vines are managed with the utmost respect for the environment, with natural grass cover, the exclusive use of organic fertilisers and entirely hand-harvested grapes.

Winemaking and Ageing

After hand harvesting, the vinification of the Lieu-dit "Biousse" 2025 is carried out plot by plot in a traditional manner. Alcoholic and malolactic fermentations take place in large wooden foudres, driven exclusively by indigenous yeasts. The wine is then aged on its lees for eight to nine months, divided equally between thirty-hectolitre foudres and Burgundy barrels, all without any racking in order to preserve volume and aromatic complexity.

Grape Variety

100% Marsanne