The domain
An exceptional terroir
Nestled between the Mediterranean Sea and the Massif des Maures, in the heart of the golden triangle of Provence wines, Château Jasson stretches across the exceptional lands of La Londe-les-Maures. Its unique terroir combines rich clay-limestone soils with the mineral intensity of blue schist, giving the wines remarkable depth and complexity.
The maritime notes imbue the wines with an iodine and mineral touch while ensuring optimal aeration of the vineyard, while the generous sunshine ensures optimal ripeness of the grapes. This natural balance gives the wines elegance, finesse, and depth.
These lands, shaped by time and human know-how, have been dedicated to vines since the Greeks planted the first vines there in the 6th century BC.
A family heritage
Since 2021, the Saint Vincent family has been breathing new life into the estate. Driven by a vision of excellence and innovation, they combine tradition and modernity to unlock the full potential of Château Jasson and establish its name among the great names in Provence.
Under Felix's leadership, Château Jasson has established itself as a benchmark in Provence, where each vintage demonstrates an unwavering commitment to excellence. More than a vineyard, it is a vision where respect for nature and the quest for perfection combine to create rare and refined wines.
The signature of a prestigious wine
At Château Jasson, quality prevails over quantity. Every intervention in the vineyard and cellar is designed to enhance the expression of the terroir and guarantee exceptional wines. The vineyard is preserved through sustainable practices: natural plowing enriches the soil, exclusive use of organic fertilizers, and preservation of biodiversity with the restoration of hedgerows and the installation of 350 birdhouses.
Planted in AOP Côtes de Provence, the estate cultivates a diversity of grape varieties (Tibouren, Cinsault, Grenache, Syrah, Rolle, Sémillon, Ugni Blanc, Cabernet Sauvignon), allowing the production of rare and authentic wines
The grape harvest
The requirement begins in the vineyard, with two annual harvests.
In July, the green harvest thins the bunches for even and concentrated ripening, promoting a more intense aromatic expression.
In September, manual harvesting in small crates limits oxidation and preserves the integrity of the fruit.
