July 30, 2020 by Alyssa Taylor

Château de Calavon

In the heart of Pays d’Aix, Château de Calavon belongs to the Audibert family, who have been making wine in Lambesc for 5 generations. It is, without doubt, the oldest vineyard in the surrounding area.

The village of Lambesc is well known both for its historical and economic reputation as well as its exceptional terroir and dedication to organic farming. Every vineyard in Lambesc is farmed 100% organically, leading the way for the rest of Provence.

The entire staff at the Château is dedicated to producing strong and structured wines with a hint of terroir and the long maturing process ensures elegance and character. The Château, Tradition and Réserve offer a wide variety of red, white and rosés which are concentrated and expressive.

With winemaker Sébastien Philibert at the helm, Château Calavon perpetuates tradition, aiming for the highest quality of wine with balance and finesse.

The vineyards of Château de Calavon are made up of small, terraced plots that are sometimes inaccessible and often difficult to work. The vineyards have a stony, clay-limestone soil and sit on hills with south-east facing exposure. Their vines are a part of the coveted “Terroir du Mistral” in the appellation Coteaux d’Aix-en-Provence. The famous mistral winds allow for early harvesting of the grapes, preserving the concentration of flavor acquired during the high heat of the summer. This wine was made via direct press of Grenache and Syrah that is blended together with the Vermentino. The blending process is followed by low-temperature vinification with selected yeast in stainless steel tanks. Our cellar and wine storehouse are located in a 17th century house in the heart of Lambesc village. That means this cellar is 100 years old! It used to be an ancient coaching inn, that has been entirely renovated. Our wines have been elaborated here with great know-how for five generations.

Get to know our winemakers, why we love them, and why it is more important than ever to support them.

Read at Amlière →

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