The mill de la Roque

1950
Foundation of Moulin de la Roque. Located in la Cadière d’Azur in a former wheat mill, the cellar used to be devoted to the growing of Bandol wines from Saint Cyr, Sanary and La Cadière wineries.
1964
It was through the winegrowers’ dogged perseverance and massive investments that – since that date- Moulin de la Roque has been able to vinify its own wines.
2006
The “Maîtres Vignerons” of Beausset joined Moulin de la Roque.
2007
Moulin de la Roque turned towards sustainable practices and aimed at incorporating sustainable methods into all its activities and relationships with partners ( customers, suppliers, staff and local authorities)..
2012
A half-buried cellar –designed according to strict eco-friendly standards- was built in an outstanding site at the foot of the village of Le Castellet. Right in the heart of the vineyard, the winery combines tradition with state-of-the-art equipment and also includes host venues and a tasting room.
2015
Opening of a new space boutique at Le Beausset.


Moulin de La Roque benefits from the most modern winemaking techniques as well as state-of-the-art equipment and yet, the ancestral methods that make Bandol wines a recognized appellation today have been preserved.
The hand-picked grapes are entirely de-stemmed in order to avoid the harshness of the stalks’tannins. After a careful selection both in the vineyard and at the press-house, the grapes used for making white and rosé wines are poured into pneumatic presses and the must falls into stainless steel vats by gravity flow. The control of temperatures is a crucial process to preserve the finest aromas during alcoholic fermentation. Maintaining the juices at constant temperature as well as putting them under inert atmosphere to prevent oxidation enables to preserve the entire freshness of our rosé and white wines.
The grapes used for red wines are vinified in stainless steel tanks according to the kind of terroir they come from . Separate vinification gives our oenologist a wide range of wines that will be blended in varying proportions according to the desired type of cuvées.
Once alcoholic fermentation is over, a long 20 to 30 day -vatting time makes sure the young wine acquires its full potential. Then the wine will be matured from 18 to 30 months in foudres ( big oak barrels) to enhance organoleptic qualities. Indeed it is during this maturing period that the rich tannins of Mourvèdre will soften and gain in finesse and elegance.
Every year, partnerships with I.C.V. and the Centre du Rosé give us the opportunity to experiment the most advanced technologies such as cold pre-fermentation maceration, maturing on fines lees in oak barrels or adapted pressing cycles respecting the integrity of grapes.

- Boutique du Castellet

1 Route des Sources
83330 Le Castellet
tél. : 04 94 90 10 39 (Office)
tél : 04 94 90 03 23 (Boutique)
GPS : 43.199370 / 5.763850
Opening hours from 1st may to 31th august :
From Monday to Saturday : 9h30 – 19h30
Sunday : 10h00 – 13h00 (only in July and August)
Opening hours from 1st september au 30th april :
From Monday to Saturday : 9h30 – 12h30 / 14h00 – 18h00
To Come and visit our winery, please contact us.

- Boutique du Beausset

Route Nationale 8 / Route de Toulon
83330 Le Beausset
Tél : 04 94 98 70 17 (Boutique)
GPS : 43.195185, 5.807549
All the year except july and august:
Monday to Saturday : 9h30-13h / 15H-19H30 – Sunday : 10h-13h
During July and August:
Monday to Saturday : 9h30-13h / 15h30-20h – Sunday : 10h-13h