A vineyard in the heart of Provence

An organic vineyard in the heart of the Côtes de Provence

The Château de Brégançon is situated in Bormes-les-Mimosas, at the center of the Côtes de Provence region. It covers an expanse of 450 hectares, with 42 hectares specifically allocated to vine cultivation. This geographic positioning imparts a distinct identity to the wines of Château de Brégançon. Rosé constitutes a significant portion (60%) of the production, followed by 30% red and 10% white.

Terroir of Provence

The vines of Château de Brégançon thrive in predominantly clay-silica soil, with certain plots near the beach planted in sandy soil. Additionally, some vines in the upper part of the estate are rooted in schist soil.

The close proximity of the sea significantly influences the character of Château de Brégançon wines due to sea breezes that impart an iodine note and provide ventilation. Moreover, the mild winter and summer temperatures, low rainfall, and extended sunshine duration create an ideal environment for vine development.

The grape varieties cultivated at Château de Brégançon are representative of Provence. Our rosés are crafted from a blend of Grenache, Cinsault, and Syrah. Except for Cinsault, these grape varieties are also employed in red wine production, sometimes complemented by Mourvèdre and Carignan. Our white wines primarily feature Rolle (also known as Vermentino) and Ugni Blanc.

Method of vinification, typicity of organic wines of Provence.

The rosés at Château de Brégançon are crafted through direct pressing, a method that minimizes the contact between grape skins and juice to achieve exceptionally clear rosés. The must undergoes fermentation in thermo-regulated stainless steel vats. Following fermentation, the Cellar Master and Oenologist meticulously taste each vat and commence the blending process, combining different grape varieties for the upcoming vintages. Rosé wines account for just over 60% of our production, totaling an average of 115,000 bottles per year.

The reds are created from grapes with red skins, subject to a skin maceration process lasting between 7 days and 3 weeks, allowing the juice to acquire its red hue. After alcoholic fermentation, malolactic fermentation takes place to reduce acidity. The wines are then matured, with certain cuvées aged in vats and the Cuvée Prestige in oak barrels for 12 months. Reds represent slightly over 30% of our production, averaging 40,000 bottles per year.

For whites, the vinification process is similar to that of rosés, but for specific grape varieties, the Cellar Master implements skin maceration to release aromas. After pressing, the grapes are placed in fermentation tanks, and like rosés, whites are blended to create cuvées. White wines make up around 10% of our production, with an average of 200,000 bottles produced annually.