A vineyard in the heart of Provence

Château de Brégançon situated in Bormes les Mimosas, is in the heart of the Côtes de Provence region. It spreads over 450 hectares, 52 hectares of which are used for vine planting. The geographical configuration gives Château de Brégançon wines a specific identity. 60% of the wines produced are rosé, 30% red and 10% white.


The Land

Château de Brégançon vines grow mainly on clay schist soil. Some of the plots near the beach are, on the other hand, sandy. The vines growing on the higher part of the domain benefit from schist soil.


The immediate proximity of the sea and the ventilation brought in from the maritime air gives Château de Brégançon wine its specific character. This air lowers both winter and summer temperatures.  There is very little rainfall and  sunshine is long and constant. All these conditions allow the vines to grow in an ideal conditions.

The grape variety planted at Château de Brégançon are those planted in the Provence. Our rosé is a mix of Grenach, Cinsault, and Syrah. These grapes, apart from Cinsault, are also used in making our red wine to which are added sometimes Mourvèdre and Carignan. Our white wines are mainly made from Rolle (also known as Vermentino), of Semillon and Ugni Blanc.


Vinification method, typicality of Provence wines

The rosé wines are directly pressed, thus avoiding the color of the skins to run into the raisin juices. Because of this, we obtain  a beautiful light colored rosé.  The must is vinified in thermo-regulated inox vats. When the vinification has ended, the cellar master and the oenologist taste each vat and start the mixing of the different grapes that will become the future cuvee.

Rosé wines represents about 60% of our production totalling about 115 000 bottles a year.


The red wines are made from red skin grapes.  These macerate with the skin and its juices. This procedure which takes between 7 days and 3 weeks, allows the juice colors to turn red. Once the alcoholic vinification has ended, the malolactical fermentation takes place. This brings down the acidity of the wine. The wines are then placed, for 12 months, into tanks and into oak casks for the Prestige vintage.

The reds represent about 20% of our productions which is about 40 000 bottles per year.


For the white wines, the vinification method is significantly the same as that for the rosé. However for certain varieties the cellar master macerates the grapes with its skin which liberates the aromas in the skin. The raisins are then pressed and placed into the fermentation tank.

The white represents about 10% of our production totalling about 20 000 bottles a year.