In Winery
Pierre and Jean-Marie share the delicate task of winemaking and want our wines to
reflect the family’s strong commitment to the terroir.
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In winemaking process, our commitment is to reflect and value each terroir
These two passionate oenologists prioritize vineyard work and limit interventions in the cellar to reveal the purest expression of the Gigondas terroir. In fact, vineyard management and winemaking are increasingly focused on parcel selection. From vinification to bottling, including aging, we are constantly seeking the perfect balance between winemaking expertise and the expression of the terroir. For each cuvée in our range, we aim for wines that are elegant, with good freshness and a pleasant fruitiness, while respecting the family tradition and the typicity of the appellations—especially for the AOC Gigondas, of which our grandfather was one of the founders. A signature style and elegance are also sought after in our partner winemakers, who remain loyal to the family. Very careful with their terroirs and involved in our approach, we have worked in perfect harmony since the creation of our house in 1929. We are constantly focused on this goal so that our wines best reflect their terroir and vintage.
The use of large casks for aging allows a micro-oxygenation of the wines, which softens the tannins and adds complexity to the aromas. Since the container is large, the wine is lightly influenced by the wood.
After 24 months of aging in casks and 2 years in bottle, our Gigondas Le Pas de l’Aigle.
In the cellar, our role is to respect and highlight each terroir.
These two passionate oenologists prioritize vineyard work and limit interventions in the cellar to reveal the purest expression of the Gigondas terroir. As a result, vineyard management and winemaking are increasingly focused on parcel selection.
From vinification to bottling, including aging, we are constantly in search of the perfect balance between winemaking expertise and the expression of the terroir.
For each cuvée in our range, we aim for elegant wines, with good freshness and a pleasant fruitiness, while respecting the family tradition and the typicity of the appellations—especially for the AOC Gigondas, of which our grandfather was one of the founders.
A signature style and elegance are also sought after in our partner winemakers, who remain loyal to the family. Very careful with their terroirs and involved in our approach, we have worked in perfect harmony since the creation of our house in 1929. We are constantly focused on this goal so that our wines best reflect their terroir and vintage.
From Romane to the Gigondas cellar.
The grapes are hand-harvested and vinified separately at two locations: at the cave de Romane, in the heart of the vineyard, and also at the entrance of the village of Gigondas. Fewer interventions in the cellar require more patience… We take the necessary time to create great wines. We favor long, traditional fermentations or a whole grape maceration for the Mourvèdre.
Certification in Organic Farming
Since the 2023 vintage, our IGP Viognier Clairette and AOC Gigondas wines have been certified organic.
Aging in large casks: the specialty of the estate.
The wines are carefully aged in our cellars located in Gigondas and at La Machotte, where the natural humidity is perfect. These two sites allow for an aging process that is both long and measured (between 12 and 24 months), combining barrels and foudres, to achieve incomparable finesse and a discreet wood influence that respects and reveals the expression of the terroirs.
Aging in large casks is a craftsmanship passed down from generation to generation. It allows for micro-oxygenation of the wines, which softens the tannins and enhances the complexity of the aromas. Since the container is large, the wine is only lightly influenced by the wood. The best example of this is our Gigondas Le Pas de l’Aigle. This cuvée is aged for 24 months in foudre and then 2 years in bottle.
Fermentation in amphora for the Clairette.
In 2023, Jean-Marie and his team innovate in the cellar with amphora fermentation. The advantages of this method are numerous. The micro-oxygenation effect combined with the use of the amphora helps preserve the purity of the fruit without the woody aromas imparted by barrels; furthermore, it reveals the saline and mineral notes of the limestone terroirs of our Gigondas Blanc. Additionally, the amphora adds extra tension to the wine, preserving the liveliness and freshness characteristic of Clairette.
A new winery for future generations.
With the aim of consolidating our winemaking and aging sites, we started a new winery project in 2022, located on the upper level of an underground cellar. This new facility, equipped with small fermentation vats, will allow us to perform more parcel-based fermentations and carry out even more precise work on our white wines. To preserve the freshness of the harvest, we will transport the grapes from the vineyards to the vats in small bins, thanks to a specially adapted harvest reception system. Finally, the highlight of this new cellar will be the gravity-based process throughout the entire production process, from grape reception to fermentation and barrel filling. Construction began in June 2024 and will be completed in time to welcome the 2026 harvest.
