Single-vineyard bottling, from the Coteau de Chéry, which is one of the appellation’s most prized vineyards. One third fermented in stainless steel, two thirds in barrique (25% new). Aged for one year on fine lees in barrique, then another three months in stainless steel before bottling.

Perret’s approach to winegrowing is classic: respect each individual terroir—he produces several single-vineyard wines—and work the soil to avoid the need for chemical treatments. His goal is to make fresh, structured wines, in “a sort of Burgundian style” as he says, but without too much wood; wines that aren’t too worked over and will age well. His Condrieu bottlings are reference points for the entire appellation. In 1995 André built a new cellar, but he has never expanded beyond the very best terroirs and keeps the estate small so he can maintain his standards of manual labour in the vineyards and individual attention to all of his wines.