Château Saint Roux

Other little stories

A SINGULAR HISTORYThe
vineyard dates back to the 15th century. Roux extended over the centuries and its occupants, until it reached 300 hectares in the aftermath of the Second World War. The estate, managed by the Dyens family, and its vegetable garden provide vegetables, dairy products, meat, eggs and poultry to the surrounding villages, which lack everything after years of deprivation and war. Its honey produced on the spot completes its reputation as a model farm. The cult of a job well done and respect for the terroir is passed down from generation to generation, from owner to owner. Seduced by this terroir, the estate has joined the Berne Vineyards, whose ambition is to develop an organic vineyard,
based on their values.
A VINEYARD THAT RESPECTS THE MELLOW RYTHMY
NATURALS The

Château Saint Roux vineyard extends over 30 hectares at Le Cannet des Maures on a clay limestone soil, rich in iron which colours the soil in orange and red tones. It is the colour of the soil that gives rise to the name "Saint Roux". Iron being an essential nutrient, it acts as a catalyst and develops a vine rich in aromas. This typicity makes it possible to produce wines of character and unique reds. In the heart of a windy corridor, the vines naturally protect themselves from disease and are therefore already predisposed to tolerate organic farming. Currently in conversion, the very first certified harvests are scheduled for

2017
. a place where AUTHENTICITY TAKES ALL OF ITS
SENSE the

estate's cellar reopens in the summer of 2017 to the delight of visitors concerned about environmental issues and willingly "locavores". Indeed, the domain's vocation is to be a place where tradition, terroir and ecology blend together. Coming to Saint Roux is a bit like going back in time, taking the time to stroll through the vineyards, watching the plants grow... The cellar will offer a range of organic groceries provided by local producers. More than a vineyard, Château Saint Roux will also be a real living farm that welcomes about fifty goats. Two breeders established on the estate already produce the cheeses, a first step towards a "we produce what we eat" approach that will develop over the years through other projects