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Winery TURENNE
Winemakers: Philippe and Cécile Bénezet
Region: Provence
City: Cuers
Grape varieties grenache, carignan, cinsault, mourvèdre, syrah...
Surface Winery: 20 ha
Annual production:
Certification: organic wine (AB)
The wines of the Winery
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![Histoire d'Haut 2021 - Vin de France - Winery Turenne]()
Bio
SO² free
On sale!
Histoire d’Haut 2021 | Domaine Turenne
Summer is on its way.
Domaine Turenne
Vin de France Rosé 2021 2022
11,00 €9,90 € -
![Antoine 2021 - Côtes de Provence - Winery Turenne]()
Bio
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![Camille 2022 - Côtes de Provence - Winery Turenne]()
Bio
Camille 2022 rosé | Domaine Turenne
Summer is on its way.
Domaine Turenne
Côtes de Provence Rosé 2022
12,80 €
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![🎁 Box NO SULFITES ADDED]()
Bio
SO² free
New
On sale!
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Summer is on its way.
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Vin de France Rosé 2021 2022
11,00 €9,90 € -
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We talk to you at Winery de Turenne
| The road travelled over the last 30 years makes Philippe Benezet, from Winery Turenne to Cuers, proud. He thinks he has now found the right formula: healthy, organic grapes, indigenous yeasts, almost no sulphur and, above all, wines that express themselves better! We confirm. Philippe may have grown up in Sedan, but he has always felt like a child of the South. His parents, originally from the South of France, having landed in the Ardennes for their work - they run a chocolate factory there. At the end of his adolescence, in 1983, young Philippe chose to train in viticulture and ended up in Hyères. Why this training? Because a real life project awaits him. He has had in mind for a long time to take over the vineyard that his mother inherited in the 1960s, located in Cuers en Provence, between Toulon and Brignoles. Philippe Benezet has been preparing for 7 years to take over the property. He accumulates experience in the Var and Bouches-du-Rhône regions, and thus launched himself in 1990, at less than 30 years of age! This youthfulness makes many things easier: the vineyard needs a serious takeover, there is also renovation to be done, as for the cellar... there is none! | Until then, the grapes were taken to the local cooperative. So Philippe continues in this logic while he equips himself. In 1994, he was free. No more contract with the cooperative cellar, and finally equipped to make his own wine. The first vintages were fairly classic, but he soon discovered natural wine and became passionate about these vinification methods. Not a small matter either... he realized that he had to work harder and be more vigilant with his 20 hectares and his terroir. The fear sometimes of losing control over his wine is there, but Philippe Benezet holds on and evolves with the idea of introducing a minimum of sulphur into his wines. The sorting of the grapes is becoming more and more rigorous but in the vineyard he still, albeit moderately, has recourse to chemistry. At the beginning of the 2000s, he reached a new stage. The conversion of the entire Winery to Organic Agriculture is official. |
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