100% Viognier. Made from fully ripe grapes, hand harvested and carefully transported to the cuverie in small boxes. There is a short period of skin contact before pressing and 24 hours settling. Fermentation and aging take place in a mixture of barrel and tank, with temperatures allowed to reach but never exceed 20°C. All wines are put through malolactic fermentation, and aging is on the fine lees, with batonnage from time to time, depending on the development of each barrel. During the course of 12 months aging, the wine in barrel and tank is swapped for a couple of months to regulate the contact with air. After blending, the wine is not bottled until October or November, with only very gentle fining and filtration to preserve aroma and fruit. In appropriate years, Perret makes a Vendange Tardive cuvée from grapes picked in late October.

Andre Perret is considered by the international wine press as the top producer of high quality Condrieu. His wines are impeccably made, using skin contact, higher-than-average fermentation temperatures, full malolactic and batonnage to produce full-bodied, mouthfilling expressions of intense Viognier fruit. Good acidity underscores each wine, stopping them from appearing heavy or flabby. Perret has cellars in Chavanay, and a modern cuverie 2km away, in undistinguished buildings on the main road at Verlieu. This is about 5km downriver from the village of Condrieu, 40km south of Lyon.

The Condrieu vineyards are in two parcels: the Clos Chanson is at Chavanay in the south of the appellation; while the famous Coteau de Chery vineyard clings to the steep (35° gradient) rocky slopes above Condrieu itself, orientated south/southeast to catch the full benefit of the sun's rays. The soil at Chavanay is a poor, rocky clay on a granite bedrock. On the Coteau de Chery, there is a complex mix called locally "arzelle" - decomposed granite, mica and schist.

The young, aimiable Andre Perret has achieved a lot in a short time. Now regarded as one of the stars of Condrieu, he began in 1983 with just 0.5 hectares inherited from his father, most of which was dedicated to other fruit than grapes. He had studied biology at Lyon University, before moving to the Macon wine school to learn winemaking. On his return, he switched the emphasis of the estate to quality wine production, and started renting and buying parcels on the best south-facing slopes of Condrieu. His great 'coup' was to secure 4 hectares of the Coteau de Chery, which is now recognised as THE grand cru of Condrieu.