Clinging to the side slopes of the Massif des Maures crystalline and calcareous first link Pre-Alpes, its soil has a méditerranéeen climate, suitable for noble varieties such as Syrah, Grenache, Mourvedre, Cabernet, Rolle and Ugni blanc.

Since long, the cave of Les Arcs sur Argens sought a prominent position within the cooperation, focusing on upgrading to meet technical and quality requirements of a changing market with customers who want a real pleasure . Thus, from planting to bottling, all is made in research development in conjunction with the requirements of our time. The restructuring of vineyards at the time focused on more than 100 hectares..

For almost ten years, a panel of leading rationale is distributed to each of our vineyards. A program detailing harvest quality (Table, Country, AOC), the grape, the minimum degree, the area harvested by machine or hand, is annually distributed to members.

Recently, the docks have been replaced by auto dump level automatically weighed and registrations of accounts by computer in the basement computer to ensure the traceability of produit. Un senior technician has been hired full time as head caviste to ensure the continued support of a professional. The cellar has improved the sales of its wine bottles by obtaining numerous medals over the past five years. In addition, we have our own bottling line and chain to cubi shelf installed in premises completely redone. We have a cold for the vinification and storage of wines, and stainless steel tanks to replace old concrete tanks.

Squeezing in the absence of air gives roses and aromatic whites and a rosé very clear that the coast these noble wines are rich in thiols (type grapefruit, coconut). Their dresses fruity and floral nose explode. To achieve this, it takes a lot of precautions. The Cold Maceration is a process that we apply modern, as well as the use of yeasts selected for the transformation of sugar into alcohol.

Then the protection of bays, mountains and wine towards oxygen proved very beneficial for the quality of the finished product. The use of inert gas (nitrogen) during and after pressing prevents oxidation of berries (in the press enoxy received the 1st prize for innovation in 2008).

ARCHERS OF CELLAR The improved sales of its wine bottles by obtaining numerous medals over the past five years