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Following the natural rhythm of life, we protect and nurture our land to create memorable wines that represent the spirit of Provence. 

Location. Dedication. Specialization.

The ancient Greeks discovered it: the Provence region is ideal for making wine. The terroir is rich in minerals, the elevation of the land results in warm days and cool nights. The Mistral wind that soars through the vineyards helps to cool and dry the vines, and grapes mature gradually over a long Mediterranean summer...


CAMPARNAUD grapes come exclusively from the AOP Côtes de Provence vineyards of the château which is strategically positioned in a valley, in the green heart of Provence. Due to the differences in soil types, elevation, and positioning with respect to the sun, the vineyards are planted with various grape varieties including grenache, syrah, cinsault, tibouren and rolle.

Grenache adds characther, a beautiful full bodied texture and power. Syrah adds fruit and colour. Tibouren produces delicate, elegant wines, perfect for rosés, where it offers finesse on the palate and a rich bouquet. Cinsault creates softness to the blends, nuancing the power of the other varietals. Rolle results in wines with bouquets of citrus, pear, almond and fennel. It also adds fatness, balance and finesse. Our vines are between 20 and 60 years old, providing character and structure in our wines.

Our wines


© Marcel Reimer

A fruitful partnership

The noble de Chevron Villette family dates back to 1189 and has centuries of experience in winemaking. Today Guillaume de Chevron Villette is a proud owner of one of the most modern wineries in Provence. The company only uses state of the art wine making technology and has been the driving force behind sustainable farming practices in the region, pushing towards a cleaner, safer and healthier industry. In 2010 Marnix Engels (r) and Guillaume de Chevron Villette (l) established a joint venture to combine their shared knowledge and passion for wine.

Our history >

© Marcel Reimer

Harvest & winemaking

The grapes are harvested in September, in the early morning, when temperatures are still relatively cool during the hot Provençal (late) summer. Around 50% of our vineyards are harvested manually, the other 50% is done mechanically, using only state of the art machinery to optimize speed and avoid oxidation, which is essential during our winemaking process. All grapes are destemmed during harvest. Grapes arrive in the winery as soon as possible so that essential freshness is preserved and early fermentation and oxidation can be avoided.

When the grapes arrive in the winery we use an advanced computer-controlled system (tri-optique) that allows all grapes on the sorting table to be subjected to an optical analysis by using laser and camera technology. When grapes do not meet the defined requirements regarding color and shape, they are automatically removed from the sorting table using high pressure. The result? Only perfect grapes make it into our selections.

The following steps are carried out in the winery:
- vibrating plate for separating tank juice and grapes
- tri-optique for grape selection
- cold treatment to prevent oxidation and change of color

- pressing
- cold stabilization of must for 7 days
- fermentation for 10 to 14 days
- wine maturation (sur lies)
- assembling the different grape varieties (blending)
- final bottling

We only use temperature-controlled stainless steel steel cuves to let the pure expression of the terroir speak as much as possible.

Our wines >

Building a better future

We produce our wines with respect for Mother Nature. That means our production is sustainable, from vine to bottle. High Environmental Value (HEV) level 3 represents the pinnacle of a comprehensive program for certifying environmentally responsible wine farmers. This voluntary initiative seeks to highlight and encourage the use of particularly eco-friendly practices by farmers and vintners. The certification process is meticulous and overseen by the French government, encompassing multiple domains and adhering to strict specifications. HEV covers four key areas: biodiversity conservation, plant protection strategy, management of fertiliser use and management of water.


By earning this certification, farmers and growers ensure that the environmental impact of their wine-making activities, encompassing areas such as air, water, soil, climate, biodiversity, and landscape, is minimised. This commitment to sustainability enables the production of pure, high-quality products while also preserving nature for future generations.

Our approach goes beyond vineyard practises and also focuses on the way we treat the community, our employees, partners and stakeholders. Next to that, we try to minimise our footprint by using recyclable materials for our bottles, boxes, corks and capsules; it's a fully integrated sustainable approach to winemaking.

Learn more >


© Marcel Reimer

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