A family story
Château de Jasson is a family estate of 15 hectares. Its owners since 1990, Mr. and Mrs. Benjamin Defresne, accompanied by their children, have succeeded in elaborating wines with unique characteristics, which have become a signature reference in the world of great Provence wines.
In September 2021, this artisanal know-how seduced the Saint Vincent family. Since 1888, the Boutary House, founded by Baron Felix de Saint Vincent, has always remained a family business. It continues to produce and distribute exceptional food products for the greatest hotels, the best restaurants and the greatest names in the grocery business, including a unique caviar with a perfect taste.
In this way, the two families have joined forces to give Château de Jasson a new impuls and allow it to offer its wines to the best tables in the world.
The vineyard of Château de Jasson is very old. The Greeks were already cultivating vines here six centuries before Christ. The etymology of Jasson comes from the Middle Ages, the Jas qualified the sheepfold and by extension the place where the shepherds met to leave for their transhumance.
Nestled between the sea and the Maures mountains, the Jasson lands benefit from a Mediterranean climate extremely favorable to viticulture on a schistose and clay-limestone soil.
Planted in AOP Côtes de Provence, the estate produces a variety of grapes: Tibouren, Cinsault, Grenache, Syrah, Rolle, Semillon, Ugni Blanc, Cabernet Sauvignon; this diversity allows us to produce true winegrower’s wines that are typical and rare, in rosé, red and white.
The cultivation is based on the process known as “culture raisonnée”: limited yields through severe pruning and green harvesting in July, hand-picking, ploughing rather than herbicides against weeds, organic and non-chemical fertilizers. In doing so, the estate deliberately chooses quality.
Château de Jasson practices two harvests in the year to optimize the quality of its grapes.
The green harvest in July
This technique consists in thinning out the vine in bunches so that the remaining bunches can benefit from a better maturity (more homogeneous) thanks to photosynthesis. This natural ventilation allows to limit the humidity which is a source of disease. The loss in quantity allows to gain in quality with a better concentration of aromas.
The harvest is done entirely by hand in 30kg self-locking crates, which limits the oxidation of the berries. This is reinforced by the fact that all the vines of the estate are located around the cellar.
This search for quality in our work has brought us the recognition of numerous articles in the specialized press, more than 200 medals in 25 years in the most specialized competitions (Paris, Macon, Vinalies Internationales, Caves Particulieres), several “coups de cœur” in the Guide Hachette and starred wines every year.
HIGH ENVIRONMENTAL VALUE
Château de Jasson is an HVE certified estate because the maintenance of our vines is carried out according to a preventive treatment plan:
• Ploughing of the soil with burying of weeds which will give a natural compost avoiding the application of herbicides,
• Use of organic and non-chemical fertilizers,
• Contribution of natural nutrients for soil fertility,
• Continuous pollarding of our vines to promote ventilation of our bunches and avoid stagnation of humidity that generates diseases.
• Preservation of biodiversity with our 350 bird nesting boxes (7 species of birds live permanently on the Domaine)
• Rehabilitation of plant hedges for the preservation of endemic species
• Reinsertion of light handicaps for the cultivation tasks
• Maximum use of packaging and raw materials from selective sorting and recycled materials