CHÂTEAU CONSTANTIN

Organic and natural wines in the Luberon, in Lourmarin

A FAMILY HISTORY

Anne Marie, Daniel, and their two daughters, Camille and Mathilde—originally from Marseille—fell under the spell of Château Constantin, a unique site steeped in history, in the spring of 2016.

Coming from a family of fruit growers, they embarked on a new chapter in their lives, choosing a return to nature in Provence, among the vineyards on the outskirts of the charming village of Lourmarin.

Passionate about wine and the local terroir, the family has breathed new life into this historic estate. Anne Marie undertook an extensive vineyard rehabilitation program, while Camille took charge of the winery in 2020, following several years of mentorship under the original cellar master.

Committed to the principles of sustainable, responsible farming, they converted the entire estate to organic production upon their arrival, aiming to reveal the very best expression of the terroir.

In 2020, their first "natural" wines were born—made without additives, added yeasts, sulfites, or filtration. It was a challenge successfully met; four years later, their range is complete, featuring a rosé, a white, and a red, all certified under the "Vin Méthode Nature" (Natural Wine Method) label.

A VINEYARD WITH A MILLENNIA-OLD TRADITION

The estate still bears traces of an ancient vineyard established 500 years before the common era, as well as a system created by the Romans to capture water from the hills and redistribute it to the surrounding area. Several natural springs remain active within the 25 hectares of forest adjoining the estate. Legend has it that the name "Constantin" is linked to the Roman emperor of the same name, who died in 357 AD.

The private winery was established in the 1990s by Allen Chevalier—a pioneer of the Luberon AOP—who chose to leave the local cooperative to produce more distinctive wines. Very quickly, many of his wines were selected for the *Guide Hachette* and won awards at the renowned Mâcon wine competition. A true visionary for his time, he exported 80% of his production.
He equipped the winery with high-quality stainless steel fermentation tanks, a cooling system, and a pneumatic press—all of which are still in use today by the Bagnis family.

Housed in a vaulted cellar within the 18th-century main building, the winery contains 12 terracotta amphorae, each with a 500-liter capacity, dating back to 2013. These vessels impart a remarkable freshness and a distinct minerality to the estate’s wines.