In 1854, the Double family acquired the Château de Beaupré, near Aix-en-Provence. They first used it as a midpoint area for changing horses half way between their other properties in Marseille and the Luberon. In 1890, Baron Emile Double planted the very first vines around the Château and was soon transporting his wines on horse to wholesalers in Marseille. Three generations later Maxime Double and Phanette Double still run the estate with the same passion.

The vines are cultivated without using chemical fertilizers or
weed killers; only traditional products such as copper and sulphur dioxide. They do not use insecticide either. Harvesting is done at the optimum stage of ripeness of the
grapes to give a better balance to the wine. Fermentation takes place in French oak barrels (a third of them are new ones) and maturing on lees lasts about four months. The stirring of the lees is done twice a week.

It will perfectly match a foie gras, scallops or white meat
such as a stuffed chicken with truffles. It should be served chilled (9°C to 11°C).