Aromatic, oily, textured and great with food
At the age of 26, Yves changed careers from being a an engineer to winemaker. He took over his family’s 3.5 hectare site at the foot of Condrieu and Cote Rotie’s hills. Due to the steeply planted vineyards, hand labour is a must. He is converting from Lute Raisonnée to organic. The Marsanne comes from granite soils in Chavannay. Alcoholic and malo fermentation take place in stainless steel. Wine is left on the lees (dead yeast cells from the winemaking process) for up to 6 months to add complexity. Designed to be drank young, or 'sur le fruit'.