In the Alpilles, Domaine Hauvette crafts rare, biodynamic Provençal wines shaped by Dominique Hauvette and sought after for their depth, Mediterranean radiance and singular personality.

Domaine Hauvette — The Free, Deep and Luminous Provence of the Alpilles

Domaine Hauvette is one of the most distinctive names in Provence wine. Based near Saint-Rémy-de-Provence, on the northern side of the Alpilles, Dominique Hauvette has built a domaine apart, renowned for deep, living and nuanced wines, far removed from easy or merely sun-driven Provençal expressions.

Since her beginnings in the late 1980s, Dominique Hauvette has followed an exacting path: patient soil work, biodynamics, balanced ripeness, sober vinification and respectful ageing. Her red, white and rosé cuvées express the Alpilles with rare personality, combining garrigue, pure fruit, limestone tension, delicate texture and fine ageing potential.

History: Dominique Hauvette, a free path in Provence

Dominique Hauvette arrived in Saint-Rémy-de-Provence in the 1980s and gradually founded her domaine from just a few hectares of vines. With an atypical personal background, she very early developed an independent approach, far from standardised models and attentive to the vitality of the living world.

The domaine took shape around a strong conviction: the Alpilles can produce wines of great personality, provided the soils, ripeness, natural rhythms and identity of each grape variety are respected. This vision has made Dominique Hauvette one of the most respected winegrowers in Provence.

Today, Domaine Hauvette is sought after by lovers of sincere, deep and unconventional wines. Its cuvées, often produced in limited quantities, occupy a special place in the Provençal landscape: discreet, demanding and highly recognisable.

Terroir: the northern side of the Alpilles

The domaine today covers around 16 hectares in the Alpilles sector, around Saint-Rémy-de-Provence. The vines benefit from limestone soils, a luminous Mediterranean climate and the cooler influence of the surrounding relief.

This setting gives the wines a particular balance: ripe fruit, but without excess heat; garrigue notes, but with real poise; natural richness, but accompanied by limestone energy that lengthens the finishes. This duality explains the personality of the domaine’s great cuvées.

The reds are mainly based on Mediterranean grape varieties — Grenache, Syrah, Cinsault, Carignan — sometimes complemented by Cabernet Sauvignon. The whites rely notably on Marsanne, Roussanne, Clairette or Rolle, depending on the cuvée.

Viticulture and vinification: biodynamics, patience and artisanal precision

Domaine Hauvette is farmed according to a biodynamic approach, with particular attention paid to soil life, grape ripeness and the natural balance of the vines. The work is manual, patient and deeply connected to the observation of place.

In the cellar, vinification remains sober and low-intervention. Depending on the cuvée, ageing may take place in large wooden vats, concrete tanks, concrete eggs or other carefully chosen vessels. The wines are sought for their substance, straightness and ability to express the terroir without artifice.

Wine style

The reds of Domaine Hauvette stand out for their depth, velvety touch and balance between ripe fruit, spice, garrigue and limestone freshness. They avoid heaviness and favour a dense yet composed expression, with fine tannins and an interesting evolution in bottle.

The whites have a rare identity in Provence: ample texture, noble bitters, notes of yellow fruits, flowers, dried herbs, fine honey and a saline finish. They can surprise with their ageing capacity, developing nuances of wax, dried fruits, candied citrus and sweet spices over time.

Emblematic cuvées

Ageing and gastronomic pairings

The great cuvées of Domaine Hauvette can evolve for 10 to 20 years, depending on colour, vintage and storage conditions. Cornaline and Améthyste gain complexity with time, while Dolia can develop remarkable depth after a few years in the cellar.

The reds pair beautifully with Provençal lamb, duck, roast veal, confit vegetables, slow-cooked dishes, herb-led cuisine, mushrooms, feathered game and mature cheeses. The whites work well with noble fish, poultry, shellfish, Mediterranean cuisine, aged goat cheeses and dishes with aromatic herbs.