Winemaker

Wine drinkers will enjoy the label playing on the Château name (barbe is French for beard).

The wine itself is a light, freshly enjoyable blend of Grenache, Cinsault, and Syrah, ripe, and downright fruity from Coteaux d’Aix-en-Provence.

Lands cultivated by Romans, a typical château from 16th centuries, 45 hectares of vines in a preserved and authentic 300 hectares nature: welcome to Château Barbebelle, one of the oldest vineyards of Aix en Provence!  It is the stronghold of the Herbeau family. A history that continues with the 4th generation: Madeleine decided to join her father to write in four hands the future of the family business. Together, they intend to continue to consolidate the reputation of home wines and highlight the qualities and the typicity of their terroir in France and in many countries.

At 16 km of Aix-en-Provence, on the road to the Luberon, the Coteaux d’Aix en Provence vineyard occupies 45 hectares in a single estate of 300 hectares. It is in the heart of protected wildlife, between cypress trees, pines, and holm oaks, that vines draw all their wealth to give quality wines. The grape varieties of the appellation (grenache, syrah, cabernet sauvignon, Cinsault, Vermentino, sauvignon …) are settled on a homogeneous territory of clayey-limestone slopes on a hilly relief, favorable to viticulture, very representative of Provence  » Our vineyards in Coteaux enjoy excellent sunshine. Nevertheless, they do not suffer too much from the heat.

Clay and limestone soils retain moisture. The rugged relief ensures good ventilation and the average altitude of the vineyard – 370 meters – gives us fresh nights even in summer. Finally, the mistral de Provence naturally cleanses the grapes. This brings a little respite to our plants which ripen with more regularity. In addition, the field practices respect for the environment and for quality reasoned agriculture validated by the label « Mediterranean nutrition »: treatments are minimized and weed control is mechanical.

Reasoned culture. Mediterranean nutrition.
Mechanical grape harvests by night. Sorting and pressing.
Direct pressing. Fermentation and breeding in the thermoregulated stainless tank.