Clos d'Albizzi

A historic estate in the heart of Cassis

Situated on a hillside between the cliffs of Cap Canaille and the Mediterranean Sea, Clos d'Albizzi is one of the oldest wine estates in Cassis. It traces its origins back to the 17th century, but it was not until the 19th century that the Albizzi family, of Florentine origin, truly structured the estate and steered it towards quality production.

Today, Clos d'Albizzi is one of the oldest wine estates in Cassis.

Today, the estate continues to belong to the family, who perpetuate a philosophy of respect for the terroir and the production of elegant, typically Provençal wines. The vineyard covers around 7 hectares, exclusively located in the Cassis AOP appellation area, one of the very first AOCs recognized in France (1936), and also one of the smallest.

This unique location, between limestone and the Mediterranean, between mistral and sun, gives rise to white, rosé and red wines of great finesse, imbued with salinity, freshness and personality.

The Clos d'Albizzi vineyard benefits from a rare terroir, with a typically Mediterranean climate but moderated by marine influences.

The estate's plots lie on a limestone bedrock of white chalk and marine marl, typical of the geology of the Calanques massif. These shallow, well-drained soils force the vines to root deeply, giving the wines an intense minerality and beautiful tension.

This white rock also contributes to light reverberation, which favors regular photosynthesis and beautiful grape ripeness, while preserving precious acidity.

In Cassis, the sun reigns over 300 days a year, but the immediate proximity of the sea tempers the excesses. Sea breezes cool the vines, limit fungal diseases and slow berry ripening. The result: healthy, ripe, yet balanced grapes with preserved natural acidity.

This combination of mineral limestone soil and Mediterranean oceanic climate enables the production of fresh, saline white wines that have made the Cassis appellation famous for over a century.

The Clos d'Albizzi is now committed to organic viticulture, with meticulous work in the vineyard and precise plot management. This choice of organic farming is part of a tradition of balance, respect for the earth and preservation of the exceptional environment that surrounds the estate.

The vines are worked without herbicides or synthetic chemicals. The soil is ploughed manually or lightly mechanized to avoid compaction. Spontaneous weed growth is controlled to preserve biodiversity. Treatments are natural (sulfur, copper, herbal teas), and applied sparingly, only when necessary.

The grapes are harvested by hand.

The grapes are harvested entirely by hand, with strict sorting by plot. This allows for harvesting at perfect ripeness and guarantees the integrity of the grapes all the way to the winery.

Wine-making at Clos de l'Aigle.

Winemaking at Clos d'Albizzi follows a hands-off philosophy. Fermentations are spontaneous, using the indigenous yeasts present on the grapes. There is no systematic fining. Aging takes place mainly in stainless steel or concrete vats, to preserve the purity of the fruit and the wine's saline structure. Sulfur doses are very low, or non-existent depending on the vintage.

The aim is to produce digestible, precise wines that are both Mediterranean in their fruit, and Atlantic in their tension.

The estate produces three main cuvées, reflecting the diversity of Cassis terroirs, while respecting a common thread: that of balance, freshness and minerality.

The Cassis blanc is the estate's signature cuvée. Made mainly from Marsanne, with Clairette, Ugni Blanc and Sauvignon Blanc, it perfectly expresses the soul of the Cassis terroir. On the nose, it reveals aromas of candied lemon, wild fennel, gunflint and aniseed. On the palate, it's taut, saline, almost iodized, with a long, subtle finish. This is a quintessential Mediterranean gastronomy wine: perfect with bouillabaisse, grilled fish, sea urchins or burrata with olive oil and basil.

A blend of Grenache and Cinsault, the Cassis rosé dry and elegant seduces with its pale color and delicate nose of citrus peel, redcurrant, white peach and garrigue herbs. The palate is fresh and straightforward, never heavy, with a tension reminiscent of terroir rosés rather than aperitifs. It pairs perfectly with octopus salad, grilled prawns or Provençal dishes.

Less well-known but just as singular, the estate's red is a blend dominated by Mourvèdre, accompanied by Grenache and sometimes Syrah. The wine presents a nose of black fruits, pepper, thyme and fresh leather. On the palate, it's Mediterranean in structure but surprisingly fresh and slender. The tannins are mellow, the acidity discreet but present, and the finish mineral. This wine is at home with grilled meats, herbed lamb or roasted Mediterranean vegetables.