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Bandol blanc, Château Pibarnon - 2022

  • Provenance: Provence
  • Appellation: Bandol
  • Domain: Château Pibarnon
  • Grape variety(ies): 55% de Clairette pour la finesse, 30% de Bourboulenc pour la tenue, et 15% de cépages divers locaux pour la complexité.
  • On-call time: 7 years
  • Alcohol degree: 13.5%
This singular, southern white rivals its renowned northern brothers in freshness, thanks to its elegant bitters and above all a sapid finish, linked to the soil and its slow ripening on the north side. Its structure as well as its volume impress and its floral and delicate elegance make it precise and pure! A new reference is born... Guide Vert RVF: 92/100
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32,00 CHF

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The few northern sides of the estate are reserved for white grape varieties, on only a few hectares, and allow the grapes to ripen very slowly.


Direct pressing, then cold settling. Vinification in vats, traditional method, slow fermentation. Matured in vats to preserve its brightness, purity and freshness.

Suggestions for accompaniment

Fish soup - Tomato confit and anchovy tart - Courgettes stuffed with ricotta and basil.

At the age of 50, Eric de Saint-Victor's parents, Henri and Catherine, fell in love with Pibarnon, at the time a small Bandolais estate of 3.5 hectares run by a man from the Italian Piedmont. We are in 1978 and the work that awaits the couple is not small. They had to remodel the vineyard, extend it, consolidate the terraces and perpetuate the cultivation of Mourvèdre plants anchored in the hard limestone. Let's remember that at that time, the Provence of wine was a bit like the Far West. Nearly 40 years later, the estate covers almost 50 hectares, half of which are vineyards, divided into multiple restanques (terraces) which form an aesthetic circus testifying to a beautiful stubbornness of civilisation. They cover the hillside on all sides, the furthest being one or two kilometres away. In the early 1990s, Eric de Saint-Victor joined his parents on the property, refining the tight but free style they had developed. After having somewhat abandoned the whole crop during the 2000s, he has been working more with the "rafle" in recent vintages, discussions with great Burgundian winemakers having no doubt contributed to this. The maturing process is still traditional, mainly in large oak tuns.

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