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: Hillside schists in Côte-Rôtie, typical of the northern part of the appellation.

Varieties planted: Syrah

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 Côte-Rôtie grapes are sorted, crushed and partly destemmed; then fermented in open, truncated, temperature-controlled wooden vats for 3 weeks, with regular cap-punching and pumping-over, followed by malolactic fermentation in barriques. All three cuvées are fermented with native yeasts.

Maturing: 24 months in barriques for the Côte-Rôtie.

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.