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Discover Provençal elegance at your table
To the sound of cicadas singing, our estate, nestled in the heart of a forest of oak and pine trees, is accessible via a small dirt road that crosses the Green Provence, just thirty kilometres from the Gulf of Saint-Tropez.
The story is both beautiful and simple. Jean-Pierre and Simona Mariotti fell in love with this Provençal gem on the expert advice of Clément Bruno, truffle magician and Michelin-starred chef at his iconic restaurant Chez Bruno in Lorgues. Like so many others before them, enchanted by this land of a thousand dreams where forests and hills intertwine beneath the shadow of rocky peaks, they feel an irresistible desire to plant and cultivate their vines here.
The historic buildings, including a chapel, will be redesigned or restored by leading architects in order to preserve the essence of the estate., a soothing place full of character. Outside, landscape architect Jean Mus reinvents gardens and terraces, transitioning from the intimacy of an enclosed space to the majesty of a vast estate where Provençal beauty is enhanced. Respectful of the environment, the farmhouse and its surroundings blend in with the authentic character of the location.
In 2019, Jean-Pierre and Simona, surrounded by their three children, Jean-Marie, Mathieu and Clarisse decide to give Clos de Caille a new lease of life by equipping it with a wine cellar worthy of its terroir..
«We took the time necessary to observe how each Provence grape variety behaves on our different plots.»
For nearly twenty years, we have worked to restructure our vineyard, certified in Organic Farming, and achieve excellence in our farming practices.
After a year spent designing the technical project with a firm specialising in wine engineering, the family entrusts to Rudy Ricciotti the task of designing this semi-underground wine storehouse of monumental dimensions.
«My brother Jean-Marie was five, my sister was one, and I was three when we first set foot on the Clos. Throughout our childhood, our father punished us for our mischief by sending us to work in the vineyards. Today, our passion for the Clos has become our life's work, a deep-rooted attachment that we wish to pass on to future generations.» – Mathieu Mariotti
«Little by little, the philosophy of high standards and the effects of slow and humble immersion in the wonders of the soil and nature become a vocation» – Homme Deluxe
Our flagship rosé wine, «Clarisse», was born out of a challenge: to create a wine capable of capturing the timeless elegance of Provence while meeting our high standards for winemaking. With its delicate pink colour and complex structure, this wine embodies the boldness and refinement aspired to by the Mariotti family and the artisan winemakers at Clos de Caille.
THE WINES OF CLOS DE CAILLE REVEAL THE QUINTESSENCE OF OUR TERROIR, EMBODYING ELEGANCE, FRESHNESS AND EXPERTISE WITH EVERY SIP!
We invite you to taste this vintage, voted the world's best rosé in 2022 by the British magazine Decantr, Jean-Pierre and Simona wanted it to reflect their daughter Clarisse, refined but with a strong character.
Rated 95/100 (Gold Medal) by Terres de Vins
Rating of 93/100 by Bettane+Desseauve
REFLECTING OUR TERROIR, CLOS DE CAILLE «CLARISSE» REVEALS ITS MOST HARMONIOUS EXPRESSION AT ITS OWN PACE. WITH ITS ENCHANTING APPEARANCE, GREAT COMPLEXITY AND EXPRESSIVE ROSE GOLD COLOUR, IT HIGHLIGHTS THE EXTREME FINESSE OF OUR TERROIR AND THE EXCELLENCE OF OUR PRACTICES.
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To best enjoy our Clos de Caille «Clarisse» 2023 vintage, Mathieu Mariotti shares his «perfect pairing» with you:
Fish: Monkfish, langoustine broth with squid ink
Meat: Cannelloni with venison stew
After an intense period of intensive harvesting, the production and vinification of the 2024 vintage is underway.
This labour of love, combining expertise and patience, will be revealed to you when the wines express themselves at the height of their eloquence.
Our rigorous approach to viticulture and the plot-by-plot management of our vineyard have enabled us to get the most out of the 2024 harvest.. Indeed, we waited patiently. the optimum maturity of each plot before harvesting it.
This meticulous work now continues in the cellar, where malolactic fermentation of the reds is underway, while the whites and rosés are resting on fine lees to gain complexity.
In order to reflect in your glasses the subtlety of our terroir, we choose a minimal intervention winemaking which allows the quality of the fruit to speak for itself. Our high-tech equipment allows us to perfectly control fermentation by working at low temperatures to extract maximum brilliance from our wines.
For some of our vintages, ageing in barrels of different sizes will add structure.
Matthieu Cosse, oenologist and technical advisor
