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After World War II, the terraces overlooking the estate were used to grow vegetables. Indeed, new potatoes, peas, and other seasonal produce preciously graced these slopes. These hanging gardens (jardins suspendus) were extremely sort after due to their exposition (facing directly south). Indeed, this location produces early vegetables, boasting a high standard of quality.
History: Condrieu was famous for its sailors who used to navigate between the Kingdom and the Empire. During the 15th century, the wine of Condrieu was appreciated by the nobility. Following the phylloxera crisis, the vineyard was gradually replanted and Condrieu was recognized as an AOC in 1940.
Geography: the appellation extends across 7 districts and 3 administrative areas: Rhone, Loire and Ardeche on the Rhone’s right bank. Soils: abrupt granite slopes. Shallow and stony soils on dark biotite-laden granite or light muscovite-laden granite.
Climate: it benefits from a moderate climate with hot and dry summers and regular rainfall during the other seasons.
Whether in Spain or France, the Villa family has always worked the land. Pierre-Jean never inherited a vineyard but he has harvested, visited cellars, tasted wines, and roamed the wine routes with friends. 1992: it's the heyday for Burgundy and its prestigious vineyards, Mommessin, Clos de Tart... Pierre-Jean Villa follows the wine from its production to its commercialization. 2003: Pierre-Jean Villa returns to his homestead and joins the trio of the Wines of Vienne. He is the keeper of the temple until 2009. 2009: Pierre-Jean Villa creates his domain in the heart of the northern Rhone and begins his new life as a one hundred per cent independent wine-grower. 2020: last year before organic certification, the domain has become one of the essential addresses in the northern Rhône with 17 hectares of vines for major wines spread across the right and left bank of the Rhône: Côte-Rôtie, Condrieu, Saint-Joseph, Crozes-Hermitage and on the slopes of Seyssuel to the north of Vienne.
A great wine is ultimately born from the respect of the land and its fruit. This is both an evidence and a work-ethic for Pierre-Jean Villa. He doesn't let anything pass him by. In the vineyard, the only logic is to preserve the life of the soil whilst producing wines true to their terroir. In the cellar, he treats the grapes with non-interventionist wine making : indigenous yeast and respect for the lunar calender when racking and bottling. In the end, the wine must express this just and delicate balance between the typicity of the terroir and the wine maker's ethics.
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