Following, centuries later, in the footsteps of the Romans, our Estate continues our ancestors’ wine-growing tradition at the foot of the famous " Géant de Provence ", Mount Ventoux. Our estate covers 10 hectares, 7 of which are vineyard. The size of our estate allows us to remain involved at every stage of the works that take place throughout the year, whether it be tending the earth, winemaking or marketing our vintages. Our estate also allows us to reshape our cultural countryside, through resting the earth (lying fallow) and biodiversity, making the most of other crops (orchards, vegetable gardens) as we see fit.

Our central value is respect for the earth that feeds and supports us. This value means that we pause and reflect before we act, and regularly review what we think we know. In real terms, this value means the use of organic fertiliser when necessary, the maintenance of green cover or working the soil according to the individual plots and shifts in climate. Treatments based around natural products (copper, sulphur…) are adapted to suit atmospheric pressure and seasonal rainfall. Our crops are approved by the French Organic Association, "Agriculture Biologique".

The earth from which our vines blossom is chalky, sandy-loamy, non-stony and blue in colour (compacted sandstone). This characteristic is clear in the wines that we produce. It brings a great deal of suppleness and lends itself well to the exuberance of a very sunny climate.

Our varieties are very typical of the region: Grenache, Carignan, Cinsault and, to a lesser degree, Syrah. We feature the ugni blanc variety in our white wine making. During production, we try to maintain high levels of old vines (around 80% of the vineyard) thanks in particular to the technique of vine renewal, which gives excellent results. Thanks to this fact our return level is between 30 and 35 hectolitres per hectare. Equally we limit mechanical operations that are potentially damaging to the vine and emphasise the use of manual work (pre-sizing, debudding, grape harvest).

Tasting is a practice best saved for the appreciation of the wine, though we also use this sensorial approach to establish the best moment to harvest our vintages. The grape harvests remain the most important moment of the winemaking year. Our great reward is that there are no downsides to harvests – they are moments for learning, for hesitations and also for bold decisions, elements that surround us, both concrete and subtle, magic moments that we love to share. Firstly – music: the clacking of the shears, the rolling of bunches in the pails, and then the dance: the dance of the grape-pickers around the vines, the dance of our arms tipping the pails. It is with all of these ingredients that we stand before our wines as a chef stands before his ovens.

The cellar, bustling hive, centre of operations where we bottle the essence of earth and history. In our red wine production, grape bunches pour whole into our vats and maceration begins within each individual berry thanks to the natural fruit enzymes. This winemaking practice lays the foundations for fruity, elegant wines. The juices that form the building blocks of our white and rosé wines are created without maceration, by direct pressing. By not using maceration, we prioritise fruity aromas and freshness.

Today, we draw great satisfaction from having the ability and the know-how to bring together the warm Provencal earth and our vision. Our ambition: to get you excited about our supple, elegant, balanced wines.

Now, in the spirit of conviviality, allow us to share some brief moments of indulgence.