France · Aix-en-Provence & Les Baux

Domaine Bargemone

Organic and HVE Level 3 certified Domaine Bargemone farms 120 hectares in Saint-Cannat within Coteaux d'Aix-en-Provence, with night harvesting, cool fermentation and solar-powered cellar operations shaping its rosé range.

The producer

Domaine Bargemone is a 120-hectare estate in Saint-Cannat, within the Coteaux d'Aix-en-Provence appellation. The Einaudi family acquired it in 2019, when Pierre Einaudi, aged 32 and working in art and theater, took control. The rosé range includes Libre, a blend of 45% Grenache, 45% Syrah and 10% Cinsault, alongside Classique and the 2025 appellation rosé. Grapes are picked by hand at night, and temperature control protects freshness in the cellar.

Classique Rosé is cold pressed after night harvesting, then held under temperature control. The 2025 rosé ferments for ten days at 59°F without malolactic fermentation, giving crisp acidity and minerality around notes of candied banana, dried cranberry, blood orange and red apple skin. Minuit Rosé brings delicate red fruit and citrus aromas. Organic and HVE Level 3 certification frame the vineyard work, while 800 square meters of solar panels power cellar operations and sulphites are used only after fermentation to stabilise the wine.

Known for

Rosé from Saint-Cannat, where Grenache, Syrah and Cinsault blends meet night harvesting, cold pressing and cool fermentation.

Notable facts

The story

Pierre Einaudi Takes Control at 32

In 2019, the Einaudi family acquired Domaine Bargemone in Saint-Cannat. Pierre Einaudi was 32, and his working life had been shaped by art and theater when he took control of the 120-hectare estate. Bargemone carried a much older name: the Commanderie de la Bargemone was founded by the Knights Templar in the 13th century. At the estate, grapes are picked by hand at night, when the cooler air helps preserve freshness, then moved into temperature-controlled equipment to cool the juice. On the cellar roof, 800 square meters of solar panels power cellar operations. Sulphites are used only after fermentation, to stabilise the wine.

From the atlas

Domaine Bargemone

At A Glance

Domaine Bargemone is a 120-hectare estate in Saint-Cannat, within the Coteaux d'Aix-en-Provence appellation of Provence. The named wines are rosés, including a Grenache, Syrah and Cinsault blend, a freshness-led Classique bottling, a 2025 rosé with crisp acidity and minerality, and Minuit Rosé with red-fruit and citrus aromas.

The Producer

Domaine Bargemone combines an old Provençal name with a new proprietor. The Einaudi family acquired the Saint-Cannat estate in 2019, when Pierre Einaudi was 32 and working as an artist and theater professional. His arrival places a distinctly modern human story inside a vineyard estate whose current work is anchored in night harvesting, cool cellar handling and rosé production.

The estate holds Agriculture Biologique certification and HVE Level 3 certification, the highest distinction in that system. Its cellar roof carries 800 square meters of solar panels that power cellar operations, linking the way the estate is farmed with the way its wines are made.

Place

Saint-Cannat is the village address, while Coteaux d'Aix-en-Provence is the appellation carried by the estate's rosé. The distinction matters on the label: Saint-Cannat locates the property, and the appellation names the regulated Provençal wine category in which the 2025 rosé sits.

The estate's 120 hectares of vines occupy a wider 300-hectare property of preserved natural habitat. That proportion gives the place a physical scale beyond the planted rows, while the appellation and rosé style keep the bottles tied to Provence instead of presenting them as generic pink wine.

Soil And Site

The clearest site fact is the relationship between vines and surrounding land. Bargemone farms 120 hectares of vines within 300 hectares of preserved natural habitat, so the vineyard is part of a larger landscape of woods and natural space. No soil, elevation, slope or exposure claim is attached to the bottles, and the wines are best understood through this habitat setting together with their vineyard and cellar handling.

Story

The estate's modern arc turns on a change of hands in 2019. The Einaudi family acquired Bargemone, and Pierre Einaudi took control at 32 after working in the arts and theater. A property with a name linked to a 13th-century Templar commandery entered a new phase under someone whose professional life had not begun in the cellar.

The current work has a clear physical language: grapes are picked by hand at night, juice is cooled in temperature-controlled equipment, sulphites are used sparingly after fermentation, and solar panels supply the cellar. Those choices reach the bottle as fresh rosé with protected fruit, controlled fermentation and clean, stable handling.

Vineyards And Cellar

Organic and HVE Level 3 certification describe the estate's farming framework, while the 300 hectares of preserved natural habitat place the vines within a wider living landscape. The cellar continues that practical approach with 800 square meters of solar panels, which power its operations.

Manual harvesting at night keeps the grapes in the cool night air before pressing and fermentation. Classique Rosé follows that harvest with cold pressing and temperature-controlled storage, limiting extraction and protecting freshness. Across the cellar, temperature control helps preserve the character of the juice, while sulphites are added only after fermentation to stabilise the wine rather than during harvest or pressing.

Wines

Libre Rosé is the clearest blend-led bottle in the named range: Grenache 45%, Syrah 45% and Cinsault 10%. The label gives the wine a direct Provençal composition, with Grenache and Syrah sharing the blend and Cinsault making up the smaller portion.

Classique Rosé is defined by handling. Night-picked grapes are cold pressed, then kept under temperature control to protect freshness. Its range role is a clean, freshness-focused rosé whose character comes from preserving the juice before and after fermentation.

The 2025 Coteaux d'Aix-en-Provence rosé brings the most detailed palate description. It has crisp acidity and minerality, with candied banana, dried cranberry, blood orange and red apple skin. The combination moves from ripe fruit to tart red fruit and citrus, with mineral character keeping the palate bright.

Minuit Rosé adds delicate red-fruit and citrus aromas to the range. Its role is aromatic and lifted, while its exact wine category is left unstated here because the available product descriptions do not align on whether it is still or sparkling.

In The Glass

Classique begins with freshness created before fermentation: night harvesting keeps the grapes cool, cold pressing limits extraction, and temperature-controlled storage protects the juice. The palate therefore reads clean and bright, with the cellar method carrying more weight than a heavily flavoured tasting profile.

The 2025 rosé rises from the glass with blood orange, red apple skin and dried cranberry, followed by the softer suggestion of candied banana. In the mouth, crisp acidity gives the fruit a taut line and minerality keeps the finish lifted. Ten days of fermentation at 59°F without malolactic fermentation preserve that fresh, direct shape.

Minuit brings delicate red-fruit and citrus aromas first. Libre presents a different kind of information: its 45% Grenache, 45% Syrah and 10% Cinsault blend tells you how the bottle is assembled, even where a complete tasting profile is not supplied. Together, the range moves from method-led freshness to fruit and mineral detail.

A Bottle To Understand It

Start with the 2025 Coteaux d'Aix-en-Provence rosé. It is the bottle with the clearest connection between cellar work and taste: ten days of fermentation at 59°F, no malolactic fermentation, crisp acidity and minerality. The palate brings candied banana, dried cranberry, blood orange and red apple skin, so the wine moves between ripe fruit, citrus lift and a mineral finish. It gives the appellation, the estate's cool handling and the house's rosé direction in one glass.

Anecdote

In 2019, the Einaudi family acquired Domaine Bargemone in Saint-Cannat. Pierre Einaudi was 32, and his working life had been shaped by art and theater rather than vineyard management, when he took control of the 120-hectare estate. The property carried a much older name, drawn from the Commanderie de la Bargemone founded by the Knights Templar in the 13th century. Under the new ownership, the daily work remained physical: grapes were harvested manually at night, then sent into temperature-controlled equipment to cool the juice and preserve freshness. The cellar roof also carries 800 square meters of solar panels, and the estate uses sulphites only after fermentation to stabilise the wine.

Final Word

Domaine Bargemone joins a 13th-century Provençal name to a 2019 change of ownership and a cellar built around cool handling. Saint-Cannat supplies the address, Coteaux d'Aix-en-Provence supplies the appellation, and rosé supplies the clearest view of the estate's work. Night harvesting, cold pressing, controlled fermentation and solar-powered cellar operations all lead back to freshness in the glass.

Sources

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