Arrival and exclusive wine tasting at Château de Berne
A fabulous feat of precision and discipline is required to bring out the best of the grapes, for each wine is a subtle synergy of nature's gifts and the expert hand of man.
The Cellars Masters in the art of wine making and ageing techniques, oenologist Nicolas Turounet and Eric Fabre – Cellar Manager for the last 20 years – ensure that every bottle boasts a flawless quality. They oversee the whole wine making process, from the arrival of the grapes at the winery to bottling. The facilities have struck a perfect balance between modernity and the purest winemaking traditions. The winery – where the wines are vinified and matured – is fitted with double-bottomed stainless-steel tanks, an ageing cellar set out in arcades and lit by a stained-glass
According to the season and the estate activities: wine tour, visit of the owner’s private cellar, vertical tasting, blind tasting with snacks, discover the different tasks of the wine grower/oenologist and meet them at
1 pm – Enjoy a lunch Chez Bruno restaurant- to be paid on site
Clement Bruno is a super chef who aims to please visitors to Lorgues and the South of France with his truffle menu which changes three times a week. He created Chez Bruno from an estate given to him by his grand-parents. His ambition is to make the restaurant unique by mixing great cooking, love, passion, and sheer determination. He believes that luxury has no social boundaries; it is merely about pleasing others in a beautiful location. In this goal, he has triumphed; with guests to Chez Bruno including the president of France Nicolas Sarkozi, Lionardo di Caprio, Pavarotti, and Robert De Niro, who sit along -side home owners from Lorgues as well as visitors from all over the world. The restaurant is simply decorated in white table clothes and bone china.