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Thumbnail La Royère Olive Oil Museum Visit with olive oil & wine tasting
Arrondissement d'Apt, Vaucluse (Southern Rhône)
2 Hours
Participants: Minimum 4, Maximum 50
From €8.00
“A friendly and educational journey in the heart of the Luberon appellation with olive oil and wine tasting!”

About Winery and Wines

La Royère invites you to the foot of the Luberon in the commune of Oppède for a unique visit and tasting experience. Discover regional products made on the spot in the respect of an organic agriculture!

A pleasant and modern place to savour olive oils made in Provence and AOP Luberon wines, around a museographic tour dedicated to the methods of production of the yellow gold - a real link with the Mediterranean!

La Royère is an independent winegrower in the AOP Luberon appellation, producing and harvesting organically.
Our wines are often rewarded at the Concours Général Agricole de Paris, the Coucours des Vignerons Indépendants and the Concours des Vins d'Orange.

The terroir of La Royère is rather sandy, with pebbles in some places which favour the drainage of the soil. More than half of the vineyard is pruned in Gobelet, the other part in double Cordon de Royat and the oldest vines are hundred years old. The blends are elaborated during the winter and the cuvées are refined with time while waiting for a light filtration and a later bottling. Depending on the vintage, some vintages are aged in barrels for 4 to 24 months. Tastings and visits to the estate! 

We harvest 60% of the production by hand in order to guarantee optimal quality of our wines, with deliberately limited yields (around 30hl/ha) which allow us to obtain very interesting concentrations of polyphenols and total acidity.

To vinify the whites and rosés, the grapes are brought in fresh, then destemmed and gently pressed in a pneumatic press. They are then fermented in temperature-controlled vats, thus preserving all their aromatic potential and specificity.

The reds are destemmed and crushed before vatting. They undergo longer fermentations and daily pumping over to extract the matter and work the tannins with finesse.