Biodyvin

Didier SIMONINI

After studies in biology, I graduated in oenology at Dijon University. Then I ran vinifications in different regions of France. Sophie and I married in 1996 and two years later, I joined her at Barbanau.

Sophie CERCIELLO

After studies in literature and marketing, I opened and managed a sportswear outlet in the Alps. Then, in 1988, I chose to go back to school to learn about winemaking.

In 1989, I conducted my first vintage at Barbanau.

Sophie's parents, Claude and Lucien spent 40 years in a ski resort in the Alps before joinin her in this new adventure: winemaking. Today, Lucien is retired and spends a lot of his time in the Southern Alps: a return to basics!

We have been working to preserve the history of Barbanau ever since. Our daughter Juliette might one day take over and continue this century-long family story.

And.. last but not least, Kalahary the donkey and mascot of Barbanau, Idefix the mischievous Pony, Google and Notshi, the Goldenretrievers complete our family.

The mother earth concept

Organic and Biodynamic

Conventional agriculture destroys our soil, organic agriculture preserves it and biodynamic agriculture ressurects it.

We feel organic out of passion and out of conviction. Our commitment is totally altruistic.

Organic faming is not just refusing chemicals, it is about recreating Biodiversity : not making a huge vine field, but imagining rows of trees and diverse bush species to stimulate the development of a wide variety of insects and animals and regain a naturel equilibrium in the vineyard.

Nature does beautiful things, all it takes is to respect it and be guided by her.

Naturally, this passion and this notion of respect have led us towards Organic agriculture. We stopped using any pesticide or fungicide in 1995 and from the 2008 vintage, have been recognised as an organic certified producer.

This constant research of synergy with the natural elements has grown and eolved in our minds thoughout the years and this is why we chose to turn to biodynamic agriculture. Since 2014, we try our best to learn and put into pracice this approach in which we firmly believe. our vintage 2018 is now officially certified, and the results are absolutely amazing.

We only use natural preparations in small dosage and their immense energy strengthen� the resistance capacity of the vine and of its ecosystem. Each of our intervention is thoroughly considered in respect of the natural cycles of the Earth and the Moon.

The daily implcation to protect nature also pushed us not to use any elements of animal origine in the winemaking process: our wines anre Vegan.

Our terrois

Côtes de Provence

On the extreme western part of the appellation Côtes de Provence, 23 hectares of vines gently flow on the sides of a 360 meter high hill, surrounded by a huge white cliff overlooking the sea.

Syrah, Grenache, Cinsault, Mourvèdre and Rolle varieties grow here on a limestone and clay soil and produce the best grapes. Between each parcel, different trees are growing, like cypress, olive, cherry, apple, almond trees, and reach parcel gets the name of the tree that grows there or from the animals who like roaming around and eating the grapes! So, the parcels of under names lie Cherry Trees' Syrah, Aple tree's Cabernet, and Wild Boars' Rolle...

Our annual yield is clos to 100 000 bottles spread in the following way : 50 of rosé wine, 40% of red wine and 10% of white wine.

Cassis

Facing the sea, in the small Cassis Vineyard, Barbanau also fams a 7 hectares walled plot which was planted more than 100 years ago by Emile Bodin, a wonderful history and connection with the past!

The unique combination of the sea breeze, sun and local soil gives birth to great white wines, especially the Clos Val Bruyère and Kalahari, made from Marsanne, Clairette, Ugni blanc and Sauvigon grapes.

Faithfull to the tradition of the Cassis wines, we chose to only make withe wines with a year's production from this terroir of ust 20 000 bottles.