Francois Villard was not born into wine; he started out his career as a chef. He grew up between Vienne and Grenoble, in the French countryside. He made his first Condrieu in 1991, a whopping 400 bottles. Today, he�s working with 64 hectares total, of which he owns 40 hectares. He makes wine from C�te-R�tie down to Saint Peray, and a little of everything between: four Condrieu, five Saint-Joseph (red and white), three Crozes-Hermitage, a Cornas, and four Vin de France (Marsanne-Roussanne, Viognier, and two Syrah).
Villard farms sustainably and hopes to be certified organic by 2023. He works his soils and uses organic fertilizers and organic treatments for disease as needed. He�s working with spontaneous fermentations and he�s begun experiments with making wine without sulfur during vinification and it�s gone well, so he�ll expand on that in the coming years. He has no intention of eliminating sulfur altogether and plans to continue to use a minimum amount of sulfur at bottling. He filters the wines if he needs too, but tries to avoid it.