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In the same year they acquired the Château Barbanau vineyard in nearby Roquefort (about eight miles away) which had sold the totality of its grape production to the local wine cooperative since 1960. They rebuilt the winery and storage area and in 1989 produced their first vintage. The Roquefort vineyards are located on an outlying island of the Côtes de Provence between Aubagne and Cassis and possess a unique soil and microclimate at an altitude of 360 meters. The 23 hectares (57 acres) of vineyards face northeast, settled at the foot of high white limestone cliffs. Barbanau's annual production is about 100,000 bottles (8,300 cases) in the following percentages: 40% Red, 50% Rosé, and 10% White.
Château Barbanau is run today by the Cerciello's daughter Sophie Cerciello-Simonini. After obtaining a literary baccalaureat, Sophie went to an agricultural school to study wine and viticulture. Since 1989 she has been involved in running the vineyard and the elaboration of the wine; she's assisted today by her husband Didier. Didier has a degree in natural science and obtained his oenologist diploma in Dijon. He has made wine in several regions of France, married Sophie in 1996 and has been working next to her since 1998. The vineyards are cultivated with the lutte raisonnée philosophy, which respects the environment by always trying to keep a harmonious relation with nature. Thereby products used for the treatment of their vines are chosen in function to their impact on nature and each intervention is carefully thought out. Over the past five years not a single insecticide has been applied to their vines, so today a natural equilibrium has been restored. The Château Barbanau White Côtes de Provence is made with 80% Rolle and 20% Clairette. Rolle is a Mediterranean varietal which goes under the name Vermentino in Italy. Barbanau uses only gets about two tons to the acre with these varietals, which they harvest by hand. The Rolle is given a little skin contact and both get a cold soak. They are then fermented in stainless steel. From its light gold color comes fresh aromas of grapefruit, waxy pear and a touch of pineapple. The mouth has some additional mineraled citrus notes. Finishes round and clean. The Château Barbanau Rosé Côtes de Provence is made with 40% Grenache, 35% Syrah and 25% Cinsault. Yields are only about two and a half tons an acre. Harvest is by hand. The Cinsault and Grenache get some skin contact, and then a temperature controlled fermentation. Provençal roses are very clear in color, and Barbanau is indeed a lovely light rose color. It has a lovely blend of peach skin, red grapefruit, strawberry and raspberry flavors. Medium-bodied, dry and extremely refreshing, one bottle is rarely enough!
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At the turn of the twentieth century, Emile Bodin decided to become a winegrower in Cassis and created the Clos Val Bruyère vineyard. Claude Cerciello grew up in Cassis with her grandfather Emile Bodin, but with her passion for the mountains she left Provence to follow her husband Lucien. She began as a ski instructor, then took over the management of a sport shop. Lucien Cerciello had been a mountain guide and ski instructor, and had spent 40 years of his life between Serre Chevalier and Chamonix in the Alps, finishing his career as a manager in a national sporting institution. In 1991, Lucien and Claude returned to Cassis and took over the Clos Val Bruyère property which had become neglected.
Clos Val Bruyère is the Cerciello's other property in nearby Cassis (pronounced Cass-ee) by locals. The seven hectares (17 acres) of vineyards go up the hills overlooking one of the most picturesque fishing villages in Provence. The only wine in Cassis is white, and is an ideal accompanyment to bouillabaisse; of course it also goes wonderfully with seafood, goat cheese and medium-weight white fish. Clos Val Bruyère is made with 30% Ugni blanc, 30% Clairette, 30% Marsanne and 10% Sauvignon blanc grown on clay and limestone soils. Grapes are hand-harvested and yields are low: just under two tons an acre. Vinification is in stainless steel at a controlled temperature, and the wine is aged sur lie. It shows some exotic nuances which include jasmine, lime and pineapple, and a floral note. Medium ot full-bodied and with a lovely waxy texture, this wine finishes dry and has a bit more body and aging potential than the Château Barbanau white wine.