THE DOMAINE DE LEOS

OUR
TERROIR

Fertile and nourishing, the Domaine de Leos has an exceptional historic terroir with a preserved biotope. Which largely explains the quality of our products, all linked, imagined from the trees, plants and flowers present on this ea Its gently sloping plateau is made up of plates of rock, covered with limestone. Stony and shallow, it is particularly well suited to the cultivation of olive trees, truffle oaks and vines. In 2007, when it all began, this land was offered to us, untouched by all crops and all chemical fertilizers or pesticides for more than 50 years. Today it is made up of three geographical spaces, with very distinct characteristics :

The plateau

Formerly named “ plateau de Margoye ”, the Leos plateau constitutes the best terroir of the Domaine. It benefits from a spectacular 360° view of all the surrounding areas. On its highest part, there are incredible century-old oak trees, which border the olive grove and the vineyard. It is planted with olive trees, truffle oaks and vines, mainly intended to produce red wines, aged in casks. This is also where the wild thyme used to make our jams and confits grows. In 2022, the INAO selected the Margoye plateau for a project to classify it as AOP Ventoux.

The hillside

The Margoye hillside on the west of the plateau are structured by successive dry stone walled terraces planted with coppiced olive trees. The north, east and south hillsides slope gently to the vale in successive plateaux each with its own characteristics.

The vales

The vales that are west, south, and east of the plateau de Margoye are a slight slope. Fed by old alluviums, this rich earth is for the rosé wine production and for aromatic herbs. Leos’s organic vegetable garden will also be in the vale.

THE DOMAINE DE LEOS

OUR
CULTURES

All our farming methods respect our ecological and civic commitments. The Domaine de Leos is today classified as High Environmental Value (HVE 3) and in organic conversion. Our teams apply the principles of organic farming from the beginning.

We are keen to stick to natural products. Our work does not use any chemical treatment. Soil pits were created to study all the characteristics of our soils. We strive to stagger our plantings in order to provide the time necessary for soil preparation. Yields are reduced. Crop and harvest management is done in mini-plots, and agro-forestry is practiced in particular.

Formulated from plant extracts with proven activity, our cosmetic treatments belong to the “ clean beauty ” (from 95% to 100% natural according to the new ISO 16128 standard).
We establish and respect strict formulation and composition charters for processed products.
Our team is committed to reducing unnecessary packaging. We choose to favor recyclable or recycled materials for all our products. And upcycling is one of the favorite themes of our discussions with our community.

Finally, the Domaine de Leos supports the sustainable label "Isle-sur-la-Sorgue Excellence" (under development). Cultivated traditionally and harvested by hand, our olives are pressed (the exact term is "crushed") the day even at the mill. Similarly, our grapes are harvested by hand at dawn, then taken to the cellar during the day.

OUR
PLANTATIONS

A little history: Until 1956, the land was planted with olive trees, vines, almond trees and truffle oaks. As in almost all of Provence, the majority of the olive trees froze in February 1956. The vines have then uprooted and replaced by pines. The rest of the land being left fallow.

In 2007, when Patrick Bruel bought the property, a considerable work of a restructuration and protection was started to preserve the existing biotope and regenerate the oldest plantations (plants). Using cuttings and pruning the planted olive trees present at that time has allowed to revive 500 olive trees.

From 2011, the property expanded to the entire “Plateau de Margoye ”. More than a thousand additional olive trees were planted, allowing Domaine de Leos and the H de Leos brand to become the first and only producer of extra virgin olive oil in Isle-sur-la-Sorgue. In the spring of 2018 and 2019, 800 new olive trees over fifteen years old were planted. This brings the olive grove to more than 2,300 olive trees. 18,000 vines are also planted, followed by more than 23,000 more in 2022, bringing the vineyard to more than 40,000 vines.

Our vineyard

Leos’s vineyard stretches over 13ha today. Our wish is to reach 20ha in the next few years. The varieties include a very old grape vine of Carignan, and more recent varieties Grenache, Syrah, Cabernet franc, Cabernet sauvignon, Cinsault et Vermentino. Our plants come from Lilian Berillon’s nursery, a reference of excellence in France, located in the area.

Our Olive grove

The Domaine de Leos olive grove today extends over 7.5 ha, and is expected to further evolve in the years to come.
Two varieties of olives mainly make up and structure H de Leos oils.

Aglandau

Its name comes from the acorn (gland) which is resembles. But the of this olive name changes depending on the area where it is grown. Il is called Berugette in the Maussane area, the Blanquette close to Eygalières and the Verdale in other areas of the Vaucluse department. The fruits have an ovoid shape, slightly asymmetric, firm and pulpy, and grow isolated all along the tree’s branches. The Aglandau is also used to produce olive oil and olives for the table (Olives vertes cassées). The oils produced with this olive are essentially fruity green with an intense and powerful taste. The main characteristics are its smoothness, it’s intensity and a rich and surprising taste. The main flavours are of artichoke, greenness (olive leaf), green fruits (with pits), and as well as notes of cooked pear, banana, almond, and apple.

Salonenque

Originally from Salon-de-Provence, Salonenque is also called Plant de Salon, Salonen, Sauren, or Varagenes. This variety, mainly grown in Provence, is used both as a table olive and for the production of oil. The oils that come from it are mainly light and sweet green fruity notes, characterized by vegetal notes dominated by artichoke, hazelnut and green apple.

Our Truffière (Truffle plantation)

Planted in 2011 on the highest part of the Domaine, the truffle oaks stretch on 2ha on 2 different plateaus. Our truffle production is expected in the next 5 years.

Our beehives

Twenty-four hives are permanently located at Domaine de Leos. Others are present there intermittently, throughout the year as well as in nearby areas, notably in the Luberon and the Sault plateau. The Domaine's bees are mainly Buckfasts and Caucasians.
Very gentle and not very swarming, Buckfasts bees are very productive. They overwinter rather well, and are resistant to various diseases. They tend to consume a large quantity of food during the winter, and propolise a lot inside the hive.
Caucasian bees, or gray bees, are also very hardworking. They produce a lot of wax and honey of superior quality, in particular thanks to the length of their tongue.
Essential to biodiversity and the good balance of the Domaine's ecosystem, bees feed on lavender and, throughout the year, on the flowers of almond trees, rose bushes and broom. As well as poppies, and an organic honey and pollen mixture, which we sow for them. The harvest of our flower honey is generally done from the end of June to the beginning of August.

Our lavender

Our lavender is a variety called Lavandin (Lavandula x intermedia). It is a hybrid of lavender aspic (L. spica) and “true” lavender (L. angustifolia or officinalis or vera). They are planted on the higher parts of the Domaine, between the olive trees. And recently in the vale in a more traditional manner.These Lavandin are essential for our bees who produce our creamy lavender honey, M de Leos. Lavandin can also be found in product of our range of fine foods like the lavender and apricot jam.

Our wild thyme

Wild thyme from Domaine de Leos belongs to the Thymus genus, which actually includes more than 300 species of perennial plants, native to Asia or southern Europe. Two different varieties flourish naturally on the plateau of Domaine de Leos, and have the common characteristic of very aromatic foliage.

Our thyme is harvested primarily during its flowering, and by hand, in spring or summer, depending on the variety. The Domaine's wild thyme is characterized by exceptional aromatic power, which you can experience by tasting the wild thyme jams from Vergers de Leos. And particularly by tasting our Wild Thyme Confit, produced each year by our teams.

Common thyme

Thymus vulgaris or garrigue thyme with white flowers with varying shades of purple. It is the most common thyme in the south of France.

Serpolet thyme

Also called wild thyme (Thymus serpyllum) and called Thym Serpolet in French, with blue-violet flowers.

THE DOMAINE DE LEOS

OURTERROIR

THE DOMAINE DE LEOS

OURCULTURES

OURPLANTATIONS

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OUR
TERROIR

OUR
CULTURES

OUR
PLANTATIONS