90% Marsanne (from Pérot), 10% Roussanne. Fermentation in stainless steel tank, then oak barrels for 12-14 months. Kieselguhr filtration, malolactic fermentation, indigenous yeasts.
Considered a micro-domaine, Yves Gangloff’s wine is made with exceptional quality and in very limited production. Their cellar is located in the heart of Condrieu and the vines are located in Condrieu, Cote-Rotie, and St.-Joseph, all on steep hillsides that have to be worked and harvested entirely by hand, a labor-intensive process, but one which ensures that great attention is paid to the vines and fruit. His meticulousness doesn’t end there; in the cellar, he destems some, but not all of the crop, depending on the vintage. He uses only wild yeasts and manipulates the wine as little as possible. He vinifies wines in partly new oak. Maturation is done in small oak barrels, with a proportion new. He does not rack and uses minimal amounts of sulphur. Although he uses some new oak, his wines are never ‘oaky.’ They contain personality and energy with classic Côte-Rôtie, Saint-Joseph, and Condrieu aromas.
