A 40 hectares vineyard offering a large range of grape varieties under Didier’s responsibility.

AOP Côtes du Rhône :
Viognier, Marsanne, Roussaneand Bourboulenc for white grapes.
Black Grenache, Syrah, Mourvèdre, Cinsault and Carignan for red grapes.
Plus Chardonnay, Sauvignon, Merlot and Cabernet for the Vins de Pays de Vaucluse IGP.
The vines are planted down the hills to the ancient bed of the River Durance on clay and chalky soil with lots of pebbles brought by the river.
Mixed with the Provencal climate these soils enhance the local specificities.

Just like every living creature, vines need to be looked after. We watch its growth, its health and leads a reasonable agriculture in order to help the plant find its own biological balance during its cycle without depriving it from its natural defences. The grass between the vines allows the biomass and the auxiliary insects to settle. We choose to manually cut buds and leaves as well as we do green harvesting. These methods allow a better balance of the vine to give more space to the grapes and prevent the risk of damages the grape.

The vineyard is all in one piece, the furthest lot from the cellar is only 1/2 yard away, which allows an optimal Carbon result – no long distances to cover by the tractors...
White grapes are harvested during the night while the red are done in the morning in order to take advantage of the night and morning coolness, essential to keep all the fruit’s aroma.


Situated in the middle of the property, the Cellar is Brigitte’s Kingdom.


The White Wines

As soon as they are harvested the grapes are pressed,the juices are then vinified in stainless steel tanks at a very low temperature, one grape variety after the other.
Part of the Viogniers is vinified and aged in oak barrels. The blending is made just before bottling.

The Rosé Wines

They are elaborated from drains of Grenache,Syrah and Cabernet grape varieties for the first half then assembled with Cinsault and Mourvèdre proceeding from direct pressing. They are then vinified in stainless steel tanks at a very low temperature in order to allow a maximum fruit aroma.

The Red Wines

After de-stemming, the grapes are then stored into a concrete cask for a controlled temperature fermentation. After a few weeks steeping the wines are run out, pressed, then put into oak casks to mature for 12 months.
They will be ready for sale one year after bottling.

The complete wine-making


The oldest vines of the property (over 60years) are granted special care. The hand harvested grapes are put into oak-tree casks where the alcoholic fermentation will develop (see photos).
After several weeks of manual steeping, running out and pressing, the wine is then stored into other barrels to 12 or 14 months.
The Emprise and Matador special reserves come from this particular breeding.