The only independent cellar in Saint-Tropez

La Ferme des Lices

A PASSIONATE AND HIGHLY DEMANDING TEAM

The Estate

In 2008, Nicolas Drion joined the team as the vineyard and cellar manager. He is in charge of this magnificent achievement full time, as its present size requires his complete attention in order to reach the quality objectives fixed by Laurence and Patrick.
In 2009, the cellar of the Ferme des Lices was extended, thus enabling the storage of bottles and the creation of a small shop open upon appointment. Visitors now have the opportunity to discover the wonderful story of the Ferme des Lices, and immerse themselves in the flavours, scents and colours of the wines, which reflect perfectly the typicity of the region.
It is the only independent cellar in St-Tropez.
With Laurence Berlemont and her team, the Ferme des Lices has all the cards in hand:
• Patrick Deveaux, the partner, is in charge of technical decisions
•Léa Wagner, in charge of sales, was recently hired to develop the wine business in the area of de Saint-Tropez.

The vineyard

The vineyard, stretching over twenty acres is planted with the following grape varieties:
• Rolle, exclusively for the whites
• Grenache, Syrah, Cabernet Sauvignon and Tibouren for the rosés and reds.

The Ferme des Lices Estate aims to produce up-market wines and will only sell under its name those wines whose quality meets its standards. The first crop, consisting of rosé only was vinified in 2002. The 2003 vintage produced both rosé and red, and since 2006, the wines have been produced in three colours: rosé, red and white. White wines, in the region, remain rare; their harmony is based on a fine balance between freshness and richness.

The olive groves

Some 350 olive trees are planted over one hectare of schist and sandy soils.
The olive oil from the Ferme des Lices is a blend of about ten varieties. The olives are picked by hand from late October to mid-November according to their maturity level.
At the end of the year, after pressing and racking (in order to avoid any filtration) and after resting in vats for a few weeks, the first blends are bottled. This olive oil is a pure expression of the terroir of the Ferme des Lices.

Viticulture

Laurence Berlemont and her team strive continuously for quality; their aim is to achieve excellence.
After the difficult restoration work in the vineyard, the Ferme des Lices chose an organic approach, and the 2010 season marked the start of this new orientation with the objective of acquiring the "Bio" label for the 2013 crop.
Organic viticulture is above all a philosophy. The roots of quality lie in the vineyard.
Respecting the soil, the vine and the environment is the guiding rule at the Ferme des Lices, laid down by Patrick Deveaux and Nicolas Drion.
Machinery is replaced by man, and once again, this human presence must remain very discreet. This organic approach implies a return to the use basic products such as sulphur or copper in the vineyards rather than aggressive methods; it also leads us to reflect on how we can limit the use of products in general.
Natural compost must replace chemical fertilisers and soil ploughing must replace herbicides. Not only does ploughing preserve the environment, but it also airs and lightens the soil. The weeds bordering on the vineyards are useful for biodiversity.
Another step could be ploughing with horses.

All the important decisions are made collectively by Laurence Berlemont, Patrick Deveaux and Nicolas Drion, the vineyard and cellar manager. Together they decide on the cultivation of the vine, pruning, organic sanitary protection, and of course the best time for harvesting.
The grapes are picked by hand with great respect for the berries. After very selective sorting, the grapes are harvested in small crates in order to preserve the integrity of the berries which are then transported very carefully to the winery where they undergo a second sorting.

The wines

The same care is taken with the vinification in order to enhance the typicity of the wines.
The vinification is traditional, and as is the case in the vineyard, human impact must not be excessive. Oenology is an aid; man must continue to listen to the wine.
The Ferme des Lices produces unique wines, a pure expression of the terroir and of the personalities and know-how of Laurence Berlemont and her team.

The annual yield, at the estate, is roughly:
• 8,000 bottles of red wine
• 6,000 bottles of rosé
• 3,000 bottles of white

Blending is that magical moment which draws together in a few instants the sum of the work of one or even many years.
It is a crucial moment when the cuvées are agreed upon.
The quest for quality often results in those cuvées which do not meet the required quality criteria being rejected.
At this point, a decision must also be made on the appropriate method of maturing: tanks or barrels, in particular for the red wines.
Once the blend has been decided upon, it is carried out in the cellar a few weeks before bottling, so that the wines from different vats which make up the cuvée have time to marry.
The date for the bottling is decided after tastings from the vats and discussions. Here again, one has to be patient to wait for the best date (generally March), even if Léa is often tempted to let the customers discover the new wines as soon as possible.
From vine to table, the requirements are the same and patience is the rule.

The fabulous adventure of the Ferme des Lices is the result of Laurence Berlemont's spirit of initiative combined with the owners' wish to keep their vines alive, on their plots of land, and thus acts as a link between past and future. The adventure continues thanks to a passionate and highly demanding team.