Near the Mediterranean sea in VIAS, the estate covers a surface of 90 ha.
A million years ago, this area was covered by the sea and was then subject to volcanic eruptions. The effect this has today is that the soil in this area is quite rare and grapes grown here have a very individual aromatic style.

 Situated on a small volcanic outcrop, the "Domaine du Bosc" is special amongst an array of mediterranean vineyards which stretches along the hot coast of Southern France.


Pierre is the latest Besinet family member to fall in love with wine. Born in Saint Georges d'Orques (a town near Montpellier), where his grandfather was a wine merchant, Pierre left when his father, Jean, became enamoured with the idea of making his own wine, and moved with the family to the coastal plain near Agde, where he bought the well-placed Domaine du Bosc.

The Domaine's fertile, volcanic soils lend its wines a special depth of flavour and richness. Realising the true potential of his acquisition, Jean went to war against mediocre varieties of the Midi and planted instead noble grapes such as Grenache and Syrah.

Meanwhile, Pierre left his parent's home to gain experience in the world of industry. Having obtained a Doctorate in chemistry, he started a career, first with Pechiney, and then Rhône-Poulenc. However, his desire to follow in his father's footsteps was strong and, in 1975, he took over production of wine at the Domaine.

Since the late '70s, Pierre has acquired the skills of a master winemaker, with a real flair for producing perfectly clean, deliciously fruity wines. Whereas so many Languedoc wines were heavy and lifeless, Pierre went against local tradition and started to produce lively, fresh wines which are a delight to drink.
Pierre makes both reds and whites, blends as well as single variety wines. Reds are always soft, richly fruity and have the ability to age. Whites are zesty, vibrant, mouthwatering and always remain true to their varietal character.
And for the rosé lovers, his Syrah rosé is unforgettable !

 Methods of vinification :
 White and rosé wines :
the grapes are harvested at night, with a harvesting machine, then destemmed and pumped into a vat filled with carbonic gas, through a cool-tubular exchanger, in order to refrigerate them below 12°C (55°F).
After a skin-contact maceration, the free-run juice is pumped into another vat, adding selected yeasts, and the grapes are put into the horizontal press with membrane.
The must from first and second pressings is added to the free-run juice. The fermentation starts  -temperature controlled below 15°C (60°F)-
When the alcoholic fermentation is finished, some sulfit is added to prevent the malo-lactic fermentation. After the first racking, the wine is aged "on fine lees" for about two months. Then after a natural decantation and a slight fining with fish glue and bentonite, the wine is stabilized by refrigeration, prior to bottling.
 Red wines :
the grapes are harvested with a harvesting machine, then destemmed, crushed and pumped into a fermentation vat, adding selected yeasts.
The alcoholic fermentation starts, the maceration can last during 10 to 20 days, depending on the style of wine, either light and fruity or deep-coloured and full-bodied. The malo-lactic fermentation follows and, after two rakings before wintertime, and a slight fining with egg whites, the wine is stabilized by refrigeration, prior to ageing and bottling.