Winemaking in Provence

Winemaking in Provence is a direct continuation of the work carried out in the vineyard. It reflects the winemaker’s choices and vision while respecting the specific character of the terroir and the vintage. In Provence, winemaking is not about transforming the raw material, but about guiding it with precision and restraint.

Understanding winemaking in Provence means understanding the constant search for balance between freshness, aromatic expression and structure. The Mediterranean climate requires careful decisions, where temperature control and respect for the fruit are essential. Every stage is designed to preserve the identity of the grapes.

Harvest marks the starting point of the winemaking process. Choosing the right harvest date is crucial. Pick too early and the wine lacks maturity. Pick too late and it loses freshness. In Provence, balance guides this decision, often on a parcel-by-parcel basis, to ensure healthy and expressive grapes.

After harvest, winemaking methods vary depending on the type of wine. For rosé and white wines, pressing is usually quick and gentle in order to limit extraction and preserve aromatic finesse. For red wines, maceration allows the extraction of colour, tannins and aromas, with duration adapted to the desired style.

Fermentation is a key stage in winemaking in Provence. It generally takes place at controlled temperatures to maintain freshness and aromatic purity. This technical control is essential in a region where summer temperatures can be high.

Some cuvées use specific techniques such as carbonic or semi-carbonic maceration, particularly suited to enhancing fruit expression and drinkability. These methods are never systematic. They reflect a precise intention and a careful reading of the vintage.

Ageing then refines the wine. Depending on the cuvée, it may take place in stainless steel tanks to preserve freshness and clarity, or in oak barrels to add structure, depth and complexity. In Provence, ageing is usually measured. It supports the wine without masking its origin.

Winemaking in Provence is built on a constant search for coherence. Every decision, from cellar work to bottling, aims to respect the character of the terroir and to produce wines that are balanced, expressive and sincere. Technique serves the wine, never the other way around.

Bottling marks the completion of the winemaking process. It takes place when the wine has reached its balance. This moment closes a cycle that began in the vineyard and prepares the wine for its encounter with those who will enjoy it.

Winemaking in Provence embodies an approach based on precision, observation and time. Behind every bottle lies a sequence of considered choices, guided by respect for the grape and the desire to produce wines that are true to their origin.