More than 700 years of expertise !



The vineyard work follows the seasons. Its growth requires a lot of care, especially since it is natural and does not rely on the use of weed killer or chemical.
The volcanic sulfur against powdery mildew, from 3 to 4 applications per year and the non-colored Bordeaux mixture (specifically made ​​for us) against mildew, one treatment per year during dry years, are the only treatments used in our field.

Late summer and fall :

Harvest in September. Fertilizing of vineyard with organic humus.

Winter work :

Manual trim. Grinding of the branches. Replacement of the dead vines, which requires digging deep cavities for new plantings.

Spring work :

Unshoeing the vines using a crawler tractor and a plow. Hoeing the vineyards by hand. Rotary cutter to remove weeds. Unbudding the vines.

Summer jobs :

Shoeing the vines to keep the soil moisture before intense heat. Claws and deep plowing several times during the season. Maintenance of all terraces and clearing.
We work with biodynamics. This means that we follow the rhythm of the moon. In descending moon: we plant, prune and unbud according to the seasons; while in rising moon: we graft, harvest ...



The grapes are harvested by hand and taken to the cellar in stainless steel electric tubs equipped with worm drive, which gently pushes the grapes into the temperature-controlled stainless steel tanks.

Rosé wine

Maceration of 2 to 36 hours with the raceme in the tank, then the juice is collected without pressure, by about one juice drop per grape. This juice is cooled to 2°C to 3°C for 2 to 3 days.
Then it is decanted and it does its fermentation at 12°C for two and a half months. We do malolactic fermentation.

Red wine

The grapes (Mourvèdre, Grenache and Cinsault) individually ferment for three weeks with the raceme. Then, the whole is emptied into the stainless steel pneumatic press. The first pressed juice will go fill oak barrels, waiting to be assembled and thus create the Bandol wine.

The end of the pressure will go to wine deliveries. We do malolactic fermentation on all wines. It ends early December. The wines are decanted every three months the first year, which avoids filtering. They are aged in oak barrels 23 months and more.

White wine

The white wine is produced by a white grape. It is a Blanc de Blancs.

This juice is cooled to a temperature of 2°C to 3°C for two to three days. Then it is decanted and it ferments at 12°C for two and a half months in stainless steel tanks, from malolactic fermentation, then aged in barrels on the lees.