The family vineyard, created in 1900, covers 30 hectares of which 23 are Côtes de Provence and 7 Cassis. Certified as organic in 2008, it produces fresh and aromatic wines thanks to the altitude of the plots (360 m above sea level). 

• Note and opinion ofGeorges L Published on 2016-07-22

  Robe saumon brillante, nez violette et fraise; La bouche est vive, fruitée et bien enrobée, fraîcheur et vivacité -juillet 2016

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In this land of holidays, the reputation of Provence wines is along the same lines: easy-going rosés to be drunk sitting by the pool.

However, tourism has given new impetus to the production of wine, most of which is sold locally during the summer season.

With nearly 30,000 hectares of vineyards, the region produces 1,300,000 hl, the majority of which are rosés (40% of national production), followed by reds and the harder-to-find whites.

There are 13 Appellations d’Origine Contrôlée, with different vineyards due to the wide diversity of soils and microclimates influenced by altitude or proximity to the sea.

The rosés are delicate and fruity, while the reds are light and soft, some good for laying down, particularly in Bandol, depending on the years, while the surprising whites offer a largely unexploited potential.

The main grape types used for reds are grenache, syrah, cinsault, mourvèdre and cabernet sauvignon. For whites, there are rolle (or vermentino), ugni blanc and clairette.