Winegrower trail

Vineyard trail


1 Domaine Naïs car park


2 Go down to the fountain (Les parents de Naïs).

The Naïs estate was created in 2001 by Evelyne and Eric Davin and Christiane and Laurent Bastard, united by the same passions: land, vines and wine. Since then, their sons, Bastien Davin and Adrien Bastard have joined the adventure guided by their youth and their new ideas.

You are in front of a 0.2 hectare plot of Grenache Noir planted in 2004.

Main grape variety of the Coteaux d'Aix en Provence appellation, with 40% of the areas planted. The Coteaux d'Aix en Provence is 4227 Ha and 212,000 Hecto. Today, this grape variety is one of the most cultivated in the world. Of quality, it gives powerful, colorful and generous red wines, aromatic, silky and powerful rosé wines.

With this plot, we produce rosé wine. The rosé domain for example.

3 Go to the agricultural terminal through the vines.

Hill side.

You are in front of a plot of Cabernet Sauvignon of 2.28 hectares planted in 2003.

Bordeaux grape variety established in Provence at the end of the 19th century. It represents 14% of the planted areas of the appellation. This thick-skinned grape gives notes of red fruits and red peppers. It offers an aromatic potential that makes it interesting in blends.

With this plot, we produce rosé wine and red wine. You can find this grape variety in our rosé Création.

4 Continue towards the middle of the plot

Throughout the year we have several important stages in the vineyards:

In December. Beginning of pruning. In mid-December, the cycle of work in the vineyard is complete. Pruning work resumes, starting a new year or wine "campaign". The pruning of the vine is an operation aimed at limiting the growth of the vine to regulate the production of grapes in quality and quantity.


In January, February and March. The pruning continues. During the winter the operation continues until March. "Early pruning, late pruning, nothing beats March pruning."

In April. The trellising. With spring, the vine awakens and the bud burst is already well advanced: the buds open and small leaves appear. The size is finished and we trellis on iron wire, that is to say that we tie the vine horizontally on the iron wires to maintain the vine shoots.

In May. The disbudding. The buds can develop on part of the trunk of the stump, these infertile branches will be removed by manual disbudding.

In June . Topping in the vines, have "attached" the vines first, that is to say that the young branches have been tied against the wires manually. To contain vine growth which can quickly become bushy and invasive. Then we proceed to the topping of the branches mechanically.

In July-August. Thinning will remove too many bunches before they ripen. Indeed, an excessive number of bunches can harm the good maturity of the vine. In August, tillage generally stops, but supervision of the vineyard remains essential.

In September and October. Monitoring of the ripening of the bunches and start of the harvest. To finish in October.

In November. Pre-cutting. The vine, abandoning its foliage to the blazes of autumn, settles in November in a winter rest. Have pruned the long vine shoots mechanically.

5 Direction at the bottom of the plot, follow left 100M then go up the Coulade on the right.

take the bridge

6 Exit right at chemin Ombre et Lumière then follow the shaded path to the left.

Take the entrance to the path

7 View of the village of Rognes in the middle of the plot.

Click for the story of Rognes.

History of the village:

You have in front of you and behind you a plot of Rolle also called Vermentino planted in 2005 of 1.3Ha in total. It represents 25% of the appellation's grape varieties.

8 Go down into the plot and go towards the cellar - View of Rognes


Work in the cellar, Les Vendanges . To make good wine, grapes should preferably be harvested when they are physiologically ripe. This combination of science and tasting is often used to determine the ideal harvest time. Harvesting is done mechanically.

The pressing . Pneumatic presses, when the harvest arrives, the grapes are put in a destemmer to separate the berries from the stalks in order to have only the grape berries before the press. Then they are pressed directly so as not to have any coloring.

fermentation . Once the juice is in the tank, we will keep it at a temperature between 0 and 3 degrees. To develop fruit, this stage lasts from 3 to 15 days depending on the rosé and white wines. Then the yeasting is done. Fermentation can take anywhere from ten days to a month.

Clarification . The purpose of clarification is to remove all waste and residue from the wine before bottling. Filtering consists of using a filter which will retain the impurities, the second method fining consists of introducing substances into the wine which will adhere to the undesirable solid elements and force them to settle in the bottom of the tank.

Aging and Bottling . We will bottle the wines, or let them age. Aging can be done in the bottle, in stainless steel vats, or in oak barrels. According to our vintages.

9 Go down to the plot at the bottom of the syrah then go back up, you have arrived.

You have in front of you a 1.5Ha parcel of Syrah planted in 2015. It represents 40% of the appellation's grape varieties.

Congratulation ! You have finished our vineyard trail.

You can now head to our sales cellar to carry out a tasting and discover our wines.

Cellar open from Monday to Saturday.

From 9 a.m. to 12 p.m. and from 2:30 p.m. to 6:30 p.m. in winter and in summer from 9 a.m. to 12 p.m. and 3 p.m. to 7 p.m.

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