Mainly Mourvèdre. Harvested late and destalked. Macerated for 21 days in wooden cone-shaped tanks. Traditional maturation in tuns, completed in oak casks depending on the vintage.

Deep ruby with a purple sheen. Intense, lusty nose redolent of spices, and the aroma of truffles. Well structured with plenty of tannin. The bouquet carries subtle hints of tobacco, liquorice and pepper.

Decant the older vintages before drinking at 18°C. A Bandol that will keep. Good with game, marinated meats, dishes with strong sauces, lamb, red meats and cheese.



Blend of Mourvèdre, Cinsault and Grenache. Direct pressing of whole crushed grapes, harvested from September to mid-October. Fermentation ranging from 11 to 17 days in stainless steel vats. Blending in late January. Bottled from the end of May before being left to mature in the bottle in air conditioned cellars.

Pale hue. Fine yet distinct bouquet with intense floral overtones. Racy yet full bodied. A fine delicate wine with lots of personality and vegetable aromas.

Served at 12 to 14°C. Good with a bourride, bouillabaisse, shellfish, salmon marinated with dill, bass lightly grilled with fennel, paprika and crayfish, and spicy exotic dishes.


Mainly clairette pointue. Direct pressing of whole uncrushed grapes harvested in the second half of September. Fermented for 21 days in stainless steel vats. Bottled from May and left to mature in the bottle in our air conditioned cellars. Brilliant pale yellow hue. Fine, clean bouquet with a persistent floral nose. Warm, rounded, well balanced flavour with vegetable aromas.



Single plot of 6 acres in the area around the medieval village of Castellet with steep narrow terraces.


Composed of limestone, sandstone and marl from
the upper marine cretaceous strata.

33hl per acre
red:1000 cases
rose: 1000 cases
white: 400 cases