Estate History :

At the beginning of last century the estate grew both vines and olive trees, however over the years and generations it was the vineyard that took precedence.

In 1970, Rolande Beaumet, Stéphanie's grandmother, successfully undertook the commercialisation of wine in bottles.

In 1985, her daughter Aline developed and modernised the vineyard by choosing a form of agriculture which involves a minimum of intervention.

In 2007, it is Stéphanie's turn to hold the torch for this feminine estate.

Terroir and grapes varieties planted :

The estate expands over 10 hectares and includes 23 slots of vines which are diverse in terms of terroir and exposure, this diversity contributes to the creation of a broad range of aromas that one finds in our wines.

The average age of the vines is 55 years old, the oldest parcel having been planted by Stéphanie's grandfather Eugène 100 years ago.

The yels are low at between 30 and 32 HL/Ha and are the result of conscientious hard work that respect both the vines and the environment.

The majority of the estate is planted with the royal grape variety of the appellation, grenache, howevera fexw parcels are planted with some syrah and mouvedre, not forgetting a dash of cinsault for the rosés.

Our vinification :

Take place in the cellar created a century ago by Eugène BONFILS and are the accomplishment of a years work in the vineyard.

The cellar equipment is modern and efficient and all our vinifications are carried out under the srurveillance and advice of our oenologist.

The will to work well provids our clients year after year with good quality in our vintage.

The grapes are cerafully selected and hand picket before being vinified in whole bunches (without destemming).

Maceration is traditional with thermo-regulation, temperatures and densities are checked both morning and evening throughout.

Fermenation on the skins lasts around three weeks and is accompanied by pumping over, releases and tasting of the musts.

At the ends of fermentation following the development of the tannins, it's the devatting.

The initial blending takes place after malo-lactic fermentation and racking.

The wine is then aged, some of wich, in century old oak vasts.

Our reds are unfined and infiltered.