In the heart of the Coteaux d’Aix-en-Provence, Château Paradis embodies the art of Savouring Life. Nestled between mountains and the terraces of the Durance River, the 100-hectare estate cultivates 13 grape varieties under Organic Farming.

More than a vineyard, Château Paradis is a place of life and sharing, where respect for nature guides every gesture. Its clay-limestone terroir, combined with the Mediterranean climate, gives rise to wines that are fresh, balanced, and remarkably refined, expressing purity of fruit, elegance, and a true sense of place.

For over 40 years, the estate has been developed with high standards and dedication, revealing the very best that the land has to offer, through reason, care, and passion.

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Au cœur des Coteaux d’Aix-en-Provence, Château Paradis incarne l’art de Savourer la Vie. Entre montagnes et terrasses de la Durance, le domaine de 100 hectares cultive 13 cépages en Agriculture Biologique.

Plus qu’un vignoble, Château Paradis est un lieu de vie et de partage, où le respect de la nature guide chaque geste. Son terroir argilo-calcaire, allié au climat méditerranéen, donne naissance à des vins frais, équilibrés et d’une grande finesse, marqués par la pureté du fruit, l’élégance et une belle expression du terroir.

Depuis plus de 40 ans, le vignoble se développe avec exigence, révélant le meilleur de ce que la terre a à offrir, avec raison, soin et passion.

La Solitude stretches over 37 hectares in A.O.C Châteauneuf-du-Pape certified Biodynamic. The Domaine begins on "La Crau", high terraces of the Rhône and then descends into the Valley of la Solitude. Shaped by the sun of Provence and the strength of the Mistral, it is a patchwork of terroirs ranging from sandy soils (safres) to clay and pebbles ( galets roulés). The vines bear the history of Châteauneuf-du-Pape, the thirteen grape varieties are cultivated there. We also produce with Maison Famille Lançon some organic and biodynamic, Gigondas and Cotes du Rhone.

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IL CABERLOT di CARNASCIALE

Podere Il Carnasciale is situated in the southern Chianti mountains in the Vald'Arno di Sopra region of Tuscany, thirty kilometers north of Siena and Arezzo and sixty kilometers south of Florence.

True to Wolf Rogosky’s idea and vision, the secluded hilltop estate is run today by Moritz Rogosky, together with his mother Bettina and daughter Carla-Elle, and the oenologist and technical director Marco Maffei.

The variety Caberlot was first identified in the late 1960´s in an abandoned vineyard near Padua by the agronomist Dr. Remigio Bordini. While the grape has the organoleptic characteristics of Cabernet Franc, its ampelographic profile is closer to that of Merlot, leading us to assume that the loose-cluster Caberlot is a natural, spontaneous crossing of the two varieties.

After hearing of this discovery Wolf met Bordini and the enologist Vittorio Fiore in the early 1980’s, and following the bitter frost of 1985 set out to produce a great wine of truly unique character. The first vineyard Carnasciale covering 0,3 hectares was planted in 1986 in high density, with 11.000 vines per hectare. The autochtonous terroir, rocky and on slope, had seen nothing but the culture of olive trees for over two hundred years. Two further plots were planted in 1999 and 2004, and Selva and Vincaie are now in production.

In order to broaden our knowledge of the Caberlot variety, the Perelli and Volpaie vineyards were planted in 2010 and 2013, for a total vineyard surface today of about 4,5 hectares.

Carnasciale: 0,3 ha planted in 1986 on sandstone and rock, limestone and clay, south-east facing slope, gobelet-trained

Selva: 0,8 ha planted in 1999 on Loess, cordon-trained

Vincaie: 1,0 ha planted in 2004 on shell-based sand and clay, south-west facing slope, cordon-trained

Perelli: 0,9 ha planted in 2010 on shell based sand and rock, south-west facing slobe, guyot-trained

Volpaie: 1,6 ha planted in 2013 on Loess, north-east facing slope

The Caberlot variety is cultivated exclusively at Podere Il Carnasciale and we are what one could call an ‘haute couture’ winery, where extreme care and craft go to detail, precision and quality. Our work in the vineyards is carried out with the utmost respect for the soil and the plants, entirely by hand. Pruning, budding and leaf-management are all done manually, and we do not use chemical fertilizers, herbicides or pesticides. All eventual sanitary treatments are natural and organic, and the grounds are labored only when necessary, with partial greening.

Our harvest begins late in September with perfect phenolic ripeness of the grapes, lasts about 15-20 days and is done entirely by hand. A severe selection is carried out in the vineyard, grape by grape, with the motto ‘what you would not put into your mouth will not go into the wine’. The small baskets are cooled until they are brought to the cellar and our yields do not exceed 25-30hl per hectare.

The grapes are de-stemmed and gently fermented in small stainless steel vats (8-10hl) with temperatures kept below 28-29°C. The cap formed by the mash is broken twice daily, manually with a wooden cross, in order to favor the contact between the skins and the juice.

In the cantina we believe in minimally invasive, hands-off enology, allowing for the fruit, the vintage and the distinctive characteristics of each vineyard to play the leading roles. Elegance, aromatic precision, typicity and dynamic tension are what we look for in our wines.

The grapes from each vineyard and each day of harvest are fermented individually and the use of sulfites is kept to a strict minimum. The malolactic fermentations in barrel are followed by aging in carefully selected french fûts and barriques of which 50-60% are new, two-thirds Tronçais oak and one third Allier and Vosges, principally sourced in Burgundy. We raise the wines in wood for a period of 22 months, racking them only once.

A tasting of each barrel is conducted in May, prior to the bottling in September, to select the most complex, structured and aromatic wines for IL CABERLOT and the more immediate and approachable wines, to be labelled as CARNASCIALE.

IL CABERLOT is bottled unfined and unfiltered mainly in magnums, which mature for a further 16 months in our cellar prior to their release. The CARNASCIALE is a true second wine, having seen the same vinification and care as IL CABERLOT, and is released 6 months after having been filled in 0,75l bottles.

We produce about 3.500 magnums and since the 2013 vintage 1.500 demi-magnums 'SOMMELLERIA' of IL CABERLOT, all hand-numbered by Bettina, and 6-8.000 bottles of CARNASCIALE, with 1988 being the first vintage for the first wine and 2000 the first vintage for the second.

OTTANTADUE, a new wine produced from estate-grown Sangiovese grapes, was launched in 2016 and represents our take on the iconic grape of Tuscany in the context of the recently revived Vald'Arno di Sopra DOC, the first appellation to soon be certified 100% organic.

While Italy represents an important market for our wines, allocations of IL CABERLOT and CARNASCIALE go out to 25+ countries around the globe.