The domain Bertaud Belieu is located on the French Riviera, in the heart of the peninsula of Saint-Tropez in Gassin in the Var. It covers an area of 65 hectares. Producing 80% rosé wines, the Domaine is also known for the quality of its red and white wines in the Côtes de Provence Protected Designation of Origin (PDO).
AN EXCEPTIONAL LOCATION
Its exceptional location, on the border between the sandy-limestone Massif des Maures and the sandy-clay Côte Raphaëloise, gives rise to a dozen grape varieties, including Grenache, Cinsault, Syrah, Tibouren, Mourvèdre and Rolle. The plots with the most sun exposure are used for red wines, while the more chalky plots, which favour the expression of minerality, are used for white wines.
Attentive to our clientele or simply to impromptu visitors. You are welcome all year round at the cellar
of the Domaine Bertaud Belieu. This place is a place where conviviality and sharing come alive. The history of the Domaine and our techniques will be told to you during a tasting of our products. You will also have the opportunity to buy our wines and accessories on the spot.
Practical information: Throughout the year, a tour of our cellars is available by appointment. For more information, please contact us.
Opening hours : 10am-7pm
Opening dates : Monday to Friday and 7/7 in summer.
Languages spoken : French and English
From March to May, the work of the vine goes through many stages. In Spring, nature wakes up and the vine slowly prepares to bear its fruit.
Many tasks occupy our winegrowers. Pruning is necessary to increase the yield of the grape-bearing branches. It is also the time for the first reasoned spraying to protect the vine against diseases and parasites, such as mildew and powdery mildew. After the important growth of the leaves in May and June, we carry out the lifting, trimming and leaf removal. These operations allow for better sunlight and aeration of the grapes.
We harvest the fruits of our production between the end of August and mid-September. The harvest lasts for a month. The grapes are harvested in the middle of the night. Harvesting at night allows us to pick the grapes at the coolest time of the day, in order to preserve all the richness of their aromas.
Equipped with secateurs and a basket, our pickers carefully cut the grapes. Once the first baskets are full, the journey of our grapes begins. A tractor and its trailer await the first dumping of the grapes, before heading for the cellar. There, at the reception point, the precious cargo is destemmed before being pressed.
During the winter, the vines lose their leaves, this is called the "winter rest". It is at this time that the work of pruning the vines begins and continues until the end of March. The winegrower prunes the vine to eliminate the shoots and make room for the buds that will give the next year's grapes.
In the cellar, we carry out rackings according to the evolution of the musts and wines. Racking is a process that consists of changing a fermented beverage from one container to another in order to remove the lees that have settled to the bottom after the alcoholic fermentation.
The bottling of the new vintage is approaching.