• First harvest of Syrah at the domain by Benoit CHIRAT, grandfather of Gilbert.

  • First plantation of Condrieu below the church of St. Michel.

  • Installation of Gilbert CHIRAT.

  • First vinification of CONDRIEU.

  • Stoppage of all fruit production in favour of vines with the plantation of CONDRIEU, SYRAH and VIOGNIER.

  • First vinification of VDP VIOGNIER.
    Construction of the new cellar.

  • First vinification of RED SAINT JOSEPH.

  • Creation of the cuvee CAMBE in collaboration with the CAMBERABERO family.

  • Installation of Aurélien Chirat, young agriculturist.
    First vinification of WHITE SAINT JOSEPH.

  • Creation of a cuvée: CONDRIEU CLOS PONCINS.

  • Extension of the Cellar and first vinification of COTE ROTIE from Cote Rozier.

  • For all the wines : Manual grape gathering, meticulous selection of the grapes.

    For the “CONDRIEU” and “White ST JOSEPH” : Skin maceration, pressing, debourbage under cold conditions, alcoholic and malolactic fermentation in barrels, maturation for one year.

    For the “White Vins de Pays” : Pressing, debourbage under cold conditions, alcoholic and malolactic fermentation only in the vat.

    For the red wines for keeping “ST JOSEPH” and “CUVEE CAMBE” : Grapes picked totally off the stalks, alcoholic fermentation in open vats for three weeks with regular pigeages and remontages, pressing, and maturation in barrels for one year for the ST JOSEPH and 18 months for the cuvee CAMBE.

    For the reds of medium and short keeping “ Nouvel' R” and “Les Chirats” : Grapes totally picked off the stalk, alcoholic fermentation in open vats for two and a half weeks with regular remontages, pressing and maturation in stainless steel vats all under micro-oxygenation in order to facilitate the extraction of the fruit.

    All our bottles are corked with best quality natural cork.

    The new barrels we use for the ST JOSEPH and CONDRIEU come exclusively from French oak (the forests of Troncais and Allier).

    Our barrel-makers are Saury, Seguin Moreau, Billon and Vallaurine

    The cellar has a system of temperature regulation, in order to reduce as much as possible any variations in the temperature, harmful for the wine.
    In 2014 the construction of a new cuverie and a new store-house will allow us to vinify under the best conditions the plots of land starting production.

    Located in the north of the Rhone Valley, 50km south of Lyon, in the village of St. Michel sur Rhone. Our vines are situated on impressive terraces on steep slopes, consequence of the passage of a millenary river : Le Rhône.

    Our vines are on the right bank of this river with an exposition south-east, on a good geological uniformity with a granite dominance.

    On this steep part of the Rhone Valley, the first traces of vine leaves go back to well before the conquest of Gaul by the Romans. Vienne was already famous for its wines from the second century B.C.

    Our method of work in the vines is simple: we wish to produce the best possible grapes. We practise a reasoned viticulture based on the observation of the different stages of the vine : « The right action at the right moment ». All the work on the vine which is indispensable for the quality of the grapes is put into use, thinning out of the leaves, no weeding out.

    The vines situated on the hillsides (the wines of appellation of protected origin) have a plantation density of about 7500 plants per hectare, the aim being to reduce the vigour of the plants. The vine-stocks then produce fewer bunches with quality grapes, more concentrated and richer in aromas.

    The vines planted wide and on the upper parts of the slopes (Vin de Pays) with only 5500 plants per hectare have no weeding out, which regulates the vigour, limits erosion and the use of chemical weed-killers.