Origin: small-scale cuvées, limited to 3 barriques from each AOC, and made from each estate's best parcels, receiving haute-couture attention in both vineyard and cellar. We invited local artist Robert Bourasseau to design the labels, hence their name.

Soils: sandy, granitic and shallow soils on hillsides.

Varieties planted: Viognier for the Condrieu.

Cultivation: no insecticides or pesticides, few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leafthinning and green harvesting (two rounds of the latter, for these cuvées) to promote grape maturation.

Vinification: at perfect maturity, the grapes are picked and sorted by hand. The Condrieu grapes are pressed then alcoholic and malolactic fermented in barriques. All three cuvées are fermented with native yeasts.

Maturing: 12 months for the Condrieu.

Style: concentrated, well-structured wines with fine balance and elegance, made for laying-down.

Ageing: these wines express all their splendour after several years in the cellar, and can age up to 20 years.