Domaine du “Loou” (meaning “labour” in the Provençal language) is named after a vast wine growing estate built by the Romans, as the remains of the “Villa du Loou”, that can be seen on the road to the domaine, go to testify.
The vine thrives here, in vineyards which remained the property of the clergy of the Abbey of Saint-Victor in Marseille for many years and were then successively sold to the families of the Bishop of Metz and Alexis.
In 1956, Dominique Di Placido bought the lands that now belong to his children and grandchildren… The family members work alongside each other and are dedicated to growing the family business.
Domaine Loou’s Coteaux Varois en Provence AOC-classified vineyards are planted in a single block of land, lying at 300 metres altitude, and extending over 60 hectares of a land steeped in history.
The trellised vineyards grow in ideal conditions, planted in predominantly gravelly clay-limestone soils, with a south-southeast facing exposure, and a
beneficial climate, protected from the Mistral wind by the Agni hill and the Massif de la Loube.
The Domaine practices organic growing involving various methods of working the soil and treatments which are based on simple, traditional contact products such as copper and sulphur. These practices ensure respect for the environment, consumer health and the natural character of the wine.
Our winery is located in the middle of the domaine so the harvested grapes arrive at the winery very quickly. Mechanical harvesting is carried out at night to preserve the freshness of the grapes and thereby facilitate the extraction of flavours and the skin macerations.
We strive to produce healthy, well-formed and uniform grapes at perfect maturity and we select the vineyard plots based on the wines we intend to produce.
Our wines are vinified in stainless steel and concrete tanks.
Heat exchange plates enable refrigeration of the maceration of the white and rosé wines and ensure the maintenance of fermentation temperatures.
The red wines are aged in oak barrels.
We bottle the rosé and white wines quickly in order to preserve their aromatic freshness; the reds are bottled after a few months’ ageing.