Domaine Souviou
(Winery in Côtes de Provence, Bandol)
About Winery and Wines
The history of Domaine Souviou traces back nearly two millennia when men fleeing Roman attacks settled in a hidden valley in the Massif de la Sainte Baume. The estate's rich history is documented from the 16th century when the Bonnasse family, prominent Provençal notables, began cultivating the land. Over centuries, the family developed the estate by building terraces and planting olive trees and vines. In the 20th century, the property saw periods of abandonment and restoration, with the Cagnolari family revitalizing it in 1984. In 2011, Roger Jaar acquired the estate, modernizing it while preserving its traditional agriculture of vines and olive trees, and enhancing its international presence with ventures like a wine bar in Miami.
The land of Domaine Souviou is hard, stony, limestone, sun-kissed, and beaten by the Mistral. The sun is scorching on the hillsides, it softens near the sea, filtered by the sea air, and the nights are frequently cooled by the Mistral wind.
The vineyard is adorned with a palette of grape varieties such as Mourvèdre, Grenache, Cinsault, Cabernet Sauvignon, Syrah and Carignan for the red and rosé wines, Clairette, Ugni blanc or Rolle for the white wines. Domaine Souviou's vineyards, classified as AOP Bandol and Cotes de Provence, have been in the process of converting to organic farming since 2011.
AOP Bandol: The vineyard, planted on marl and limestone soils, enjoys a microclimate where sea breezes and Mistral bring the right balance of aeration and rain. Mourvedre, the emblematic grape variety of the Bandol appellation, predominant in our red and rose blends, expresses itself fully on this exceptional terroir, facing south, facing the sea.
AOP Cotes de Provence: The estate's vines planted in AOP Cotes de Provence are laid out in terraces arranged in “Restanques”. They thrive on clayey-limestone soils and benefit from maximum sunshine. The vineyard shines in a natural amphitheater, rocked by sea breezes and the Mistral wind.
In the cellar, 20 thermo-regulated stainless steel vats proudly stand in the aisles. Fermentations are carefully carried out by grape variety or parcel before the final blends. The barrel cellar, partly dug into the rock, benefits from stable temperature and hygrometry all year round for optimal maturation of our red wines.