Yves Cuilleron : Lieu-dit "Digue" 2025

Characteristics and tasting notes of the Lieu-dit "Digue" 2025 by Yves Cuilleron

Tasting

Appearance
This wine reveals a remarkably pure robe with golden yellow highlights.

Nose
The aromatic bouquet is particularly fragrant, blending delicate scents of white flowers with hints of fresh citrus, all subtly enhanced by indulgent honeyed notes.

Palate
On the palate, this wine proves both refined and perfectly balanced. The mid-palate offers a round, velvety texture, leading to a lingering finish that elegantly expresses all the minerality of its terroir.

Food and wine pairings
This cuvée will pair beautifully with refined shellfish, such as lobster ravioli with saffron sauce, or with flavourful white meats.

Serving and cellaring
The Lieu-dit "Digue" 2025 reveals all its aromas when served at a temperature of 12°C. It can be enjoyed in its youth for its vibrant fruitiness, until around 2029, or cellared to unveil superb evolved notes until around 2035.

A great white wine from Saint-Joseph crafted by Yves Cuilleron

The estate
Founded in 1920 by Claude Cuilleron, the family estate is located in the heart of the Rhône Valley, in the hamlet of Verlieu in Chavanay. Since 1987, it has been Yves Cuilleron, the current owner and third-generation representative, who has masterfully led this estate. Under his direction, the property has grown considerably to reach a current size of 90 hectares spread across six prestigious appellations. The Yves Cuilleron estate is renowned for its meticulous plot-by-plot approach and its commitment to producing authentic wines that faithfully reflect the richness of their terroirs.

The vineyard
The grapes come from a specific plot located on the lieu-dit Digue, in the north of the Saint-Joseph appellation, in the commune of Saint-Pierre-de-Boeuf. This very steep hillside enjoys an excellent due-south exposure. The vines, planted at high density, thrive on poor soils composed of Velay granite and light-coloured migmatite. Viticulture here respects biodiversity: no insecticides are used and only small amounts of organic fertilisers are applied. Green work, such as disbudding, leaf removal and green harvesting, is carried out in spring to control yields and encourage ripening.

Winemaking and ageing
Following an entirely manual harvest, the vinification of the Lieu-dit "Digue" 2025 is carried out in a traditional, plot-by-plot manner, with minimal use of oenological inputs. Both alcoholic and malolactic fermentations take place exclusively through the action of indigenous yeasts. The wine is then aged for eight months on its lees, split equally between 30-hectolitre wooden foudres (50%) and Burgundy barrels (50%). Finally, the different plots are meticulously blended before bottling.

Grape variety
This cuvée is made exclusively from Roussanne (100%).