Terroir and vinification

The Carthusian Order planted their grapevines on the small hills surrounding this 13th century monastery..
Abandoned after their departure in 1901, the vineyard disappeared almost entirely. Starting in 1977, the beautifully located grapevines were replanted.

Today, a little over 16 hectares are cultivated and the viticultural domain of the old Carthusian monastery is nearly completely restored.

Vines

All varieties are fermented separately -except for the rosé- each having its own character, aroma, and originality.

• Grenache noir
  • Notes of red fruits, plump and full-bodied
• Syrah
  • Spicy aroma, color, and structure with a good aptitude for ageing.
• Cinsault
  • Elegant and fruity aromas.
• Grenache blanc
  • Roundess and length ont the mouth
• Roussanne
  • Elegance, finesse and complexity
• Viognier
  • Plump, with floral perfumes of violet and acacia honey

Winemaking

The harvest, exclusively hand-picked, and placed into light boxes, is then carefully sorted out on its arrival in the cellar. Only the best grapes will be made into wine...

Since 2001, the harvested grapes have been stripped from their stems, either partially or totally, according to the variety and the vintage.

In the cellar modern development techniques are combined with the traditional methods of winemaking.

Our wines are raised in barrels, and in bottles, in the old vaulted cellars of the Carthusian monastery. They are selected regularly by the Hachette Wine Guide and are often competition medal-winners.