Les Pierres Sauvages - Emmanuelle Péron & Edern Le Brun

The Les Pierres Sauvages estate was established in 2019 in Venasque, on the foothills of the Vaucluse mountains, not far from Mont Ventoux. The first 3 hectares of vines are located on the slopes of a small, perched valley dotted with high stone walls surrounding an old 18th-century farmhouse.

Thick walls structure the site, supporting narrow, centuries-old terraces, creating a wooded tiered effect, and forming a verdant haven that fosters an incredibly rich flora and fauna. Polyculture is practiced here: olive trees, cherry trees, and table grapes grow alongside thyme, juniper, rosemary, and wild everlasting flowers on ancient terraces. Besides the Venasque state forest and a family of wild boar as neighbors, Emmanuelle and Edern now host two theater companies on the estate: Compagnie Askell and La Padone , who regularly reside here and entertain the grapes.

The estate expanded in 2026 with plots in the communes of Bédoin (clay-limestone plateau), Mormoiron (white clays on gypsum) and Blauvac (white and blue marls) to reach 10ha, mainly old vines on altitudes between 200 and 400m.

In the vineyards, only sulfur and copper are used in small, targeted doses (often just one copper treatment in dry years). Preventive measures and rigorous vine management are prioritized (gentle pruning, bud thinning, vine training, leaf removal, green harvesting, hoeing, etc.). Harvesting is, of course, done by hand to guarantee the quality of the grapes used for winemaking. Permanent, spontaneous ground cover ensures the maintenance of soil quality and biodiversity, while also preventing erosion.

The grape varieties are typical of the south: Grenache noir and blanc, Syrah, Carignan, Cinsault, Counoise, Caladoc, Clairette, Vermentino, Ugni Blanc, Viognier and Roussanne, but also Merlot, Muscat and Lavallée.

In the cellar, the wines ferment spontaneously with virtually no additives (primarily sulfites, in very small doses and only when necessary). Vinification takes place in stainless steel and fiberglass tanks, and aging ranges from 6 months to 2 years (for whole-cluster maceration). The wines are neither filtered nor fined.