Les Baux-de-Provence Tradition

Berthe Tradition

Les Baux-de-Provence Tradition


Country France
Region Provence
Producer Mas Sainte Berthe
Style Red


Practices Organic
Grapes Cabernet Sauvignon, Grenache, Syrah

This cuvée is a blend of 60% Grenache, 20% Cabernet Sauvignon and 20% Syrah. The varieties are harvested separately over a 3-4 week period, according to their dates of maturity. Typically, the picking order is Syrah, Grenache, and then Cabernet Sauvignon.

After a brief cold maceration – which yields the juice for the Rosé – the juice is allowed to ferment in tanks for about two weeks with regular pumpings over to extract color and flavor. After the cuvaison period, the wine develops in tanks, where it is assembled and undergoes its malolactic fermentation, for about 15 months. Bottling takes place 18 months after harvest. The Mas Sainte Berthe Rouge is a rich, deeply colored, sumptuous wine, redolent of Provencal flavors.

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About the Producer

Mas Sainte Berthe (“Mas” means farm estate in the Provencal dialect) is located in the picturesque town of Les Baux, near St Remy de Provence. The Rolland family’s 40-hectare domaine lies at the foot of the Les Baux mountain, which is a great tourist attraction because of the spectacular ruins of a medieval town on the mountaintop. The estate began as a fruit-growing property in the 1950s and was converted to a vineyard in the early 1960s. The south-facing vineyard lies on unique, rocky, white clay-limestone soil at the foot of the Les Baux cliffs, which have a warming effect.

The winery was completely renovated 15 years ago, and vines are now over 40 years of age. Long-time winemaker Christian Nief retired after the 2020 vintage. He is replaced by estate manager Oliver Rolland, son of the owner, and winemaker Eduardo Pincheria. The new team has piloted the transition to organic viticulture.

Farming practices: The winery has long maintained a profound respect for its environment: for example, no nitrates are present in their organic fertilizers and natural insect predators are encouraged. They began the transition to organic farming in 2019. 2021 vintage was farmed entirely organically, a practice begun the year before. The rows are plowed to control grass under the vines. Organic certification is expected with the 2023 vintage.

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