Chateau Bousquette                

In 1789 (the onset of the French Revolution) the Domaine of Bousquette belonged to the Abbey of Fontcaude. After the Revolution and the expropriation of the Church properties it was then acquired by Sieur Moustelou de Cessenon. He was the first of a long succession of wine-makers. In 1972 the family Fabre-Ginoulhac began to follow the principles of the "Nature and Progress" approach to vine cultivation. Since then the Domaine has been certified by Ecocert as an organic vineyard, using neither chemical fertilizers, weed-killers or pesticides, but relying on organic composts and the use of products that respect the environment. 

In 1996, Eric and Isabelle Perret, a young Swiss couple, fell in love with the area and the vineyard and purchased it. They too were totally convinced of the great value of biological farming and since they took over Chateau Bousquette, they have continually restructured and improved all aspects of the property - always aiming at producing even better biologically grown wines.

The Bousquette Philosophy is simple:

"Let the Earth bring forth the best it can give, without artificial stimulation, while respecting Nature and the health and well-being of those who consume her.

Get the help of the light, the warmth of the sun and the stimulation of the wind to produce healthy grapes and wines which give both well-being and great pleasure."

The vineyards of Chateau Bousquette are situated on the flanks of a valley, above the Orb river and the town of Cessenon, 15 km north/west of the City of Béziers in the South of France.

The stony, clay and limestone slopes of the vineyards are within the "Appellation Contrôlée (AOC)" of Saint-Chinian and are planted with syrah, grenache, mourvedre, carignan and cinsault grapes.

The 25 hectares of vines are surrounded by the "Garrigue" wilderness, which greatly helps to keep the vines within the norms of biological cultivation. The vineyeards are located between 100 and 150 m above sea level and the vines are pruned according to traditional methods (called "en cordon de Royat") and "en gobelet" for the carignan.

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