BEAUCASTEL

The history of Beaucastel dates back to 1549. In that year, Pierre de Beaucastel decided to buy a barn with his tenement in Coudoulet. The barn contained "52 seated brines". Shortly afterwards, in 1687, in recognition of his conversion to Catholicism, King Louis XIV appointed Pierre de Beaucastel captain of the town of Courthézon. It wasn't until 1909, however, that Pierre Tramier took over the estate and entrusted it to his son-in-law Pierre Perrin, who breathed new life into the estate.

Location of Château Beaucastel

A visit to the Beaucastel terroir reveals a strong presence of rolled pebbles, the result of the violent Rhone River. Covering an area of 130 ha, the Beaucastel terroir stands out for its ecosystem, characterized by the presence of cicadas, birds, bees... Located in Courthézon in the Vaucluse department, the microclimate characterized by low rainfall and magnificent sunshine is a great asset for the Beaucastel terroir. Of the 130 ha surface area, 100 ha are planted with vines. Of this, ¾ is AOC (Appellation d'Origine Controlée) Châteauneuf-du-Pape and the remaining quarter is AOC Côtes-du-rhône. The remaining 30 ha are not abandoned, but are used for the rotation of new plantings. At Beaucastel, we are convinced that a wine is only expressive when the grapes have a taste and aroma that bear witness to their origins. In order to remain as natural as possible, at Château de Beaucastel, the grapes are harvested exclusively by hand. Once the grapes have been picked, they are meticulously sorted to ensure that only the best are selected for vinification. The harvest is vinified in traditional thermo-regulated vats over a period of 15 days, after which it is left to age in oak barrels for a year. The wine is then bottled, and the bottles remain in the château's cellars for a further year.

Château Beaucastel wines

The 100 hectares are planted with thirteen grape varieties: Vaccarese, Terret Noir, Muscardin, Picpoul, Bourboulenc, Picardan, Counoise, Grenache, Mourvèdre, Cinsault, Roussanne, Clairette and Syrah. Vinification takes place in traditional thermo-regulated vats over a period of 15 days, followed by aging in oak barrels for a year. The wine is then bottled, and these bottles remain in the Château Beaucastel cellars for a further year.