The estate of Domaine des Diables consists of 16 hectares of vineyards at the foot of the Mont Saint Victoire in Puyloubier, near Aix-en-Provence, and was created by Virginie & Guillaume PHILIP in 2005. They made major investments in cellar technology (press with protection against oxidation, cross-flow filtration system, bottling line with protection against oxidation) as well as in vineyard machinery (latest generation wine harvester, hydraulic cultivator) and combined this with a daring and modern sales and marketing strategy allowing the young winemakers to craft a unique, technology-focused vision to their winemaking, while conserving the authenticity of the terroir and the traditions of winemaking.
Virginie & Guillaume PHILIP harvested their first grapes from their 16-hectare plot carved out of the estate in 2007. The soils of the Domaine des Diables offer a perfectly balanced texture comprised of clay, silt and sand, which is ideal for producing full-flavored and highly aromatic rosé wines. Since their first campaigns, Virginie Fabre and Guillaume Philip have seen their know-how and work rewarded with distinctions in competitions and wine guides. In 2011, Le Domaine des Diables was awarded the Award for Excellence in the Concours Général Agricole competition. This prize rewards the consistency of the estate in the quality of its products by certifying in particular the respect of good production practices as well as the taste qualities. Today, the young couple is proud to be able to exhibit this trophy in their cellar, a trophy which has been awarded to them for 9 consecutive years by the successive Ministers of Agriculture. A unique performance, at the high level of quality of their wines and in which they want to include their son Paul, who after just a few years on this earth is passionate and fascinated by what his parents do... Could he be the successor? Of course! The apple doesn’t fall far from the tree.
From vines aged between 5 and 60 years, they're grown on a complex vertical array of soils: pink and gray clay, sandstone, sand and a deep layer of fossilized marine sediment that provides a natural yield control from year-to-year. Harvest takes place between September 2-10th and at night for cooler temperatures. The grapes are then immediately pressed under anaerobic conditions before fermentation takes place lasting 12 days. Aged four months on fine lees before filtering and bottling.