“Our principles: Respect of the terroir, vinification by gravity, indigenous yeasts, direct soft press in whole bunch grapes, champanese Coquard press.”

The coastal land of Château Barbeyrolles is located in the Maures hills area, on the peninsula of Saint-Tropez. All twelve hectares have shaley soils dating back to the Paleozoïc era. The vineyards are worked by hand, using natural animal fertilizers and treating the soil with sulphur and copper only from 3 generations. We do not use any chemical weed killers. Buds are trimmed and a green harvest is practice to purposefully limit yields. A part of the vineyard is plowed with horses. The area between the rows of vines is grassed over with cereals.

After a dry autumn and winter, bud burst started on March 27. Flowering began on May 17. Summer was dry with a particularly hot month of August during the second fortnight. The harvests have started on August 21. The grape pickers began on 3 a.m. due to oppressive heat. All grapes are harvested by hand, sorted, not de-stemmed and directly loaded into the press without crushing. The grapes are lightly pressed so as to obtain optimum delicacy and fragrance from the very heart of the grapes. Wines ferment in temperature-controlled stainless steel, gravity-fed cuves. The wine undergoes malolactic fermentation. Bottled at Château Barbeyrolles.