François Villard, originally trained as a chef and sommelier, founded his domaine in Condrieu in 1989 and produced his first Condrieu in 1991. Based in the northern Rhône, he farms vineyards in Condrieu, Côte-Rôtie, and Saint-Péray, all tended sustainably and certified organic as of 2022. Over the years, his style has shifted from richly oaked and flamboyant to more refined and terroir-driven, emphasizing whole cluster fermentation, native yeasts, and restrained oak. “Le Gallet Blanc” is sourced from several steep, mica-rich schist vineyards around Ampuis and Saint-Cyr-sur-Rhône, including lieux-dits like Le Plomb and Côte Bodin. The wine is fermented with 90–100% whole clusters using native yeasts, with maceration lasting around two weeks. Aging takes place over 18 months in mostly used French oak (15–20% new), emphasizing purity and structure. Farming is certified organic, and the cuvée reflects Villard’s shift toward more transparent, terroir-driven expressions of Côte-Rôtie.