Organic farming is a technique, but it is also and most importantly a philosophy.

To abstain from synthetic products, no more weed killer, to use methods to enrich the soil that also conserve the vines and local fauna, to help sustain the local way of life, all this amounts to a profound commitment.

The arid windy lands that buttress the massif of the Alpilles make it possible to stick rigorously to these specifications.

Treatments essential to the production of high quality grape are organic and since 2013 vegetable preparations are applied on grapevines. Moreover, the wind, some days so difficult to bear, becomes a great ally as it allows to keep these treatments to the bare minimum. Besides these treatments are carried out according to the moon cycles.

Organic wine growing was the natural choice. The parcels are in the middle of 600 hectares of unspoilt nature, the wind provides natural protection against vine disease and the surrounding vineyards are all organic.

Grape varieties are chosen to respect the traditions of the region, with seven varieties: rolle, grenache, cinsault, syrah which are typical of the region but also cabernet-sauvignon, merlot and sauvignon which are fine grapes, less common in Provence, but which grow well in this type of soil.

The pebbly limestone land provides well-drained earth where vines can root deep in search of water.

Soil care is rigorously compliant with European organic directives. The whole process is Ecocert certified. Planting around the vineyards supports the living environment and its fauna. Manual or mechanised hoeing encourages the dissemination of organic fertilisers.

Harvests occur at full maturity, carefully by hand, in box of 20 kg, to protect the fruit's integrity. Grapes are picked at the vineyard and the most beautiful are selected: the ones which have reached maturity and in perfect status.
For some wines, harvests take place during the night, in order to let the grapes bring the maximum aromatic complexity

Whites are pressed gently. Like the rosés, they are fermented at low temperature to preserve all their aromas.
Red wines have a 15 days - 3 weeks fermentation period, they are submitted to very few extractions and are processed under controlled temperature, with short and daily remontage.

The Domaine works with two extraordinary coopers who produce custom-made heated barrique that allow wines to express themselves without any wood scent.

All wines naturally ferment and the date of bottling is established by the moon cycles to comply with laws of nature.

Once the wines have been bottled without filtering, a little sediment may occur in white and red wines.

The control is guaranteed by the vigilance of our maître de chai and our oenological advisor who perfectly know the territory's resources and traditions.