Le Mas du Port Auguier

On the Giens peninsula, the property is perched on a fragrant, flower-filled, south-facing hillside, with a succession of small, steep fields overlooking the sea.

The vineyard is located above Port Auguier, just opposite the small islands of Ribaud and Ribaudin.

Here, in sunny Provence, the Gautier family has been cultivating vines by hand for generations, in the traditional way, with love and tenacity, just a stone’s throw from the campsite on the Presqu’île de Giens. We invite our customers to wine-tasting sessions every Monday evening at the Clair de Lune restaurant.

Le Blanc

Produced from Rolle and Clairette grapes, its golden color and real aromatic qualities bring out all the finesse and fruitiness of the bouquet. This white wine, obtained by pellicular maceration (a few hours with the skin on and cold), is a perfect accompaniment to shellfish, fish and starters, but can also be served as an aperitif. It should be served unglazed (between 10 and 12°), to bring out the fullness of its aroma.

Le Rosé

Obtained from the “Cinsaut” and “Grenache” grape varieties, with the addition of “Syrah”, this bleeding wine comes from the grape juice without pressing, and its maceration is short. Pleasant under the arbour, it goes well with simple meals, crudités, cold meats, white meats and especially shellfish and fish, such as the famous Bouillabaisse Provençale. It’s best served chilled (between 10° and 12°), with a distinguished, elegant, fruity and aromatic color. It has the ability to enrich the flavor of the dishes it accompanies, adding that note of gaiety and relaxation that is also its charm.

Le Rouge

From the best grape varieties of the Côtes de Provence appellation “Grenache, Syrah, Cinsaut, Mourvèdre”, traditional vinification produces an elegant wine with a dark red color and red fruit aromas.

This wine should be served slightly chilled, at a temperature of around 17°. It can be drunk young, but can be aged for several years. It goes perfectly with red meats, grilled or in sauce, game and poultry, as well as fermented cheeses.