Château Léoube

Authentic, organic wines, imbued with Provençal beauty

In 1997 the estate was purchased by the British Bamford family, founders of Daylesford Organic, one of the UK’s most sustainable farms. Passionate about environmentally friendly farming they wished to bring this natural approach to Léoube. Roman Ott, a trained agronomist who specializes in enology, manages the estate’s vineyards since 2000 with a gentle blend of biodynamics, organic agriculture and know-how, ensuring Léoube’s renewal and identity. The family and Mr. Ott are all committed to this back-to-basics philosophy and aim to strengthen the biodiversity and natural defences of the land by employing traditional growing methods and using only natural, non-toxic treatments. The goal is clear: get the healthiest and most balanced fruit possible!

From the vine to the glass, Léoube’s natural, organic wines are the result of an authentic approach in perfect harmony with the geo-climatic elements and the fundamental laws of nature. The estate produces rosé wines, reds and whites and has been ECOCERT certified since 2011 with the mention "wine made from organically grown grapes."

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Château Léoube Wines

About the region

Provence in Provence

Provence: the marriage of the land, the sun and the sea 

For many people Provence is synonymous with sun, beaches and sea, but it is also a thriving wine region. Bandol is the region’s most recognized appellation with its costal wines made from the Mourvedre grape. The appellation Côtes de Provence is one of the largest appellations in all of France. It extends east of Bandol, between the municipalities of Toulon and Cannes. Provence was long the place of production of cheap rosé wines but the appellation has been revitalized by the arrival of winemakers who recognize the potential of the region and who are determined to improve the quality of the wines. Rosé remains an economically important factor for producers, and quality has improved. The most common grape varieties are Grenache, which brings fruity notes, and Cinsault, for its floral and spicy side.

In Provence the terroirs vary widely between towns, mainly because of geographical and climatic differences. The Côtes du Luberon and Les Baux-de-Provence for example, are more like the Côtes du Rhône, while the vineyards located along the ocean have a Mediterranean climate. One cannot talk of Provence without mentioning the freshening effect of the Mistral wind, that aerates the vineyards and protects them against parasites.

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