Terroir is a combination of soil, climate and man’s know-how. It’s impossible to make the best wine. Trying to get the best possible snapshot of a terroir is the art of the vintner. It’s not about making technical wines, but serving the terroir. Allowing it to express itself truthfully. Man can make or destroy a terroir.
Our terroirs

On the one hand bordered by high reliefs often difficult to cross ; and on the other by the Mediterranean, all the appellations of Roussillon receive a pronounced sunshine. Their pronounced characters radiate in France and abroad.
Provence includes 3 appellations : Côtes-de-Provence, Côteaux d’Aix-en-Provence and Coteaux Varois-en-Provence. They cover 26 680 hectares spread over 3 departements : Bouches-du-Rhône, Var and Alpes Maritimes. Its wines are exported all over the world. The most ardent consumers are American, Engligh and Belgian. Here, on a sun-drenched land, vineyards are living with orchards, lavender field and olive trees.
In Portugal, the viticulture was introduced in antiquity. Vineyards go through the ages to create in 1756 the first appellation in the world: the Douro. The Mediterranean climate became, according to the geographical zones, an oceanic climate. The exceptional sunshine and the richness of the soils give to the Portuguese wines all their powers and complexities.
First established in western Andalusia, the cultivation of vines quickly gaining ground all over Spain. The vast majority of the Spanish vineyard benefits from a dry and very hot continental climate. Today, it is one of the biggest vineyard of the world, and the Quality of its wines is recognized worldwide.
First established in western Andalusia, the cultivation of vines quickly gaining ground all over Spain. The vast majority of the Spanish vineyard benefits from a dry and very hot continental climate. Today, it is one of the biggest vineyard of the world, and the Quality of its wines is recognized worldwide.