Château GASQUI: Biodynamic vineyards and wines of Provence

At Château Gasqui, biodynamics is a holistic approach. In the vineyard, increased observation and sensitivity guide us in understanding the living. When the harvest arrives in the cellar, we are animated by the same will. The role of the vinifier is to accompany the metamorphosis of the grapes in wine. By following this approach, we believe that our wines are more than a simple product of the vine, they are a reflection of the terroir and the unique characteristics of the region. Biodynamics is a movement that appeared at the beginning of the 20th century. A true alternative to classical viticulture, it is based on the harmony of the cycles of the earth and the cosmos. On a daily basis, the use of a biodynamic calendar gives the right pulses to our environment.

To the rhythm of the seasons, the winemaker orchestrates his work and thus ensures the good development of the vine.


A period of the rest of the vineyard, it was then that the wine follows its breeding in the cellar. The size is carried out as late as possible. The soil is worked conscientiously to decompact it and let it breathe. Winter is also a period of planning and reflection, during which we examine the lessons learned from the previous year and set objectives for the next seasons.


Period of growth and renewal. It was then that the roots are increasing to capture water and minerals on the ground. The vines begin to swarm, the foliage and the flowers grow quickly. The winemaker must show continuous attention in the vineyard vis-à-vis climate vagaries and the presence of diseases.


Maturation period. The berries are starting to develop their flavors, their aromas and take care of sugar. Summer is a busy period in the vineyard, because the winemaker closely monitors the vineyards to ensure that they are healthy and that the grapes ripen correctly.


Period of harvest and celebration. The grapes are harvested manually by a whole team of harvesters. In the cellar, alcoholic fermentation begins. This is a period of effervescence when everyone's efforts are gathered to magnify the work of the year. Finally, it's also time to celebrate this accomplishment.

The practice of biodynamics is based on several elements. Each preparation is energized with the natural water of our boreholes. All interventions in the vineyard follow several criteria: the position of the moon, stars, climatic conditions and especially the phenology of the vine. It is a real know-how that is learned over our observations and vintages.

Our commitment is to produce singular wines. The choice of our cultural methods and our approaches is only dictated by a word: quality. Our wines are a reflection of a vintage, the pure expression of a terroir. Biodynamics is our spearhead to achieve this goal. We consider our vinifications and our culture of the vine with a lot of common sense. Man must remain a simple interface between vine and wine. Thus, for the most natural production possible, the harvest enters the cellar by gravity and our grape juices ferment with native yeasts present on the skin of the grapes. Since 2022, many projects are germinating in Gasqui. We work to make our vineyard resilient in the face of roaring climate change. Our floors are covered with rich fauna and flora that provide us with essential services.

Biodynamic agriculture has presented itself as evidence there now is more than ten years ago on the field. On this occasion, our winemaker's gaze changed. The empirical observation of the seasons took over on systematic cultural practices. Our interpretation of biodynamic practice is based on the use of horn silica, as well as the compost of Maria Thun dung. The first preparation, made up of ground quartz, acts like an impulse on the aerial part of the vine. As for the preparation of Maria Thun's compost, it is a message to land forces. These biodynamic practices go hand in hand with our peasant common sense. Ultimately, this is what promotes the vine in its ecosystem, a living soil, the production of grapes of choice and the creation of wine in the image of a place.