Wines, olive, truffles, lavender, aromatics plants …

  • domaine vinicole

    The Old Oil Mill

    Olive oil, Marseille soap …
    Come to discover this unique heritage in France which extends on a floor area of 350 m². You will be in contact with two old oil mills of the eighteenth and nineteenth centuries, an eighteenth century …
  • domaine vinicole

    Domaine Font Sarade

    Viticultural Domaine
    Our most important resource is our land: the diversity of our terroir is paramount. Location, microclimate and excellent grapes are what make the terroir of Le Domaine Font Sarade so special.
  • distillerie à buis les baronnies

    Distillerie Nicoleau

    Craft distillery
    The Nicoleau family has been distilling from father to son since 1902 ... Nowadays, Gilbert Nicoleau has combined modernism and tradition to perpetuate his know-how.
  • domaine vinicole drôme vaucluse

    Château Campagne Bacchus

    Winery
    Between Carpentras and the Mont Ventoux there is a small sun-bathed plateau at whose feet nestles "La Campagne de Bacchus".
  • ferme de l'ayguemarse

    Ferme de l'Ayguemarse

    Sale of farm produce
    Apricots, cherries, grapes in season. olives, tapenade, olive oil AOC Nyons, jams and herbal teas… All year round.
  • vin et huile d'olives château juvenal

    Château Juvenal

    Wine and olive oil
    Placed on the southern slope of Graveyron, small hill in Comtat Venaissin in Provence, which is is a clay and limestone gravel soil enjoying maximum sunshine.
  • vin, olives, fruit au domaine rocheville

    Domaine Rocheville

    Wine, olive, fruits
    The majority of the products are labelled with that most prestigious of French distinctions : ‘l'Appellation d'Origine Contrôlée (AOC)’.
  • producteurs de petit épeautre

    Producers of Petit Epeautre of High Provence

    Petit épeautre
    A traditional cultivation of High-Provence, a savour remained unchanged since more than 10 000 years.
  • honey house

    Honey house

    Honeys
    I make and transhume the hives regularly in order to provide a variety of fragrances and flavours.

Wines

Provence is perhaps not the most renowned wine-growing region in France, but it has surely the greatest variety.
There are two main wine-growing regions:
- the wineyard of "Côtes-du-Rhône": (Vacqueyras, Gigondas, Châteauneuf-du-Pape...)
- The wine from Provence: (Cassis, Bellet, Bandol, Côteaux Varoix...)
They can be tasted directly at the wine cellars or at local wine fêtes.

Olive and olive oil

The olive tree - symbol of the Mediterranean - was imported by the greek some 2500 years ago.
It can live for several centuries and starts to give fruit at the age of eight, reaching full maturity by the age of twenty.
Olives are traditionally gathered by hand or combs from November to January. The largest are conserved for eating whilst the smallest are pressed at the mill to give "virgin olive oil". 5 kg (11Pb) of olives makes 1 litre (1,8 pints) of oil.

Truffles

The black truffle, the same as the Périgord truffle is recognizable by its strong wild perfume.
Its development requires 3 essential elements : earth rich in limestone, a Mediterranean climate and a welcoming tree (generally oak). It is collected during winter at the feet of oak trees with the help of a well-trained dog. The "truffle hound" scratches the earth to show where the truffle is hidden, leaving its owner to free the "Black Diamond" with a special hook called a "Faiji".
The cultivation of truffles spreads over 15 communities in the "Vaucluse" and 68 in the "Drôme Provençale".

Aromatic plants

Be it wild or cultivated, each plant has its own special use: gastronomic, herbal tea, perfume, medicine...
They are widely used in Provencal cooking. Thyme or "Farigoule" in Provencal accompanies meat dishes whilst fennel or sage are delicious with fish. Savory "pebre d'ase" is used to season goat's cheese. But there is also romary, verbena, coriander, basil (pistou)...
Anise and mint are also cultivated to make aperitif drinks.

Lavender and Lavandin

Every summer the plateaus and hills of Provence are coloured in blue by fields of lavender.
The cultivation of lavender dates from the last century but its properties have been know since antiquity, it has even been used during the middle-ages as a disinfectant.
Collected by hand in the past, the harvest is now completely mechanized. Dried for a few days, the flowers then leave for the distillery where the essential oil is extracted. 120 kg (20 stone) of flowers makes 1 kg (2.2 Pb)of essential oil.
Lavandin plant, a hybrid of lavender, is becoming more and more popular because it produces twice as much oil.

The lavender festivals:

Ferrassière : end of June - Valréas : beginning August - Valensole : end of July - Esparon sur Verdon : mid-August - Sault : mid-August - Digne : beginning August.

Nougat

This sweet with the perfume of Provence, a marriage of honey and almonds appeared for the first time in Montélimar at the end of the XVI century. Honey and sugar are melted and cooked in mixers then added to beaten egg whites. It is only at the end that the almonds are added and the mixture is then poured into moulds.
Nougat can be industrally or hand-made, but must include at least 30% of almonds to merit the name "Nougat de Montélimar".

Pour découvrir les villes chargées d 'histoire de la Vallée du Rhone : Avignon, Carpentras, Orange, Vaison la Romaine, Aix en Provence, Marseille, séjournez des chambres d'hotes provence, ou un chateau provence.

Pour des vacances originales et reposantes, séjournez dans une chambre d'hotes bourgogne, un chateau provence, un gite en verdon ou un petit hotel ardeche.

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