In the heart of the Luberon Regional Natural Park, the Vignoble de la Coquillade extends across 20 hectares between Ventoux and the Luberon, entirely cultivated using organic farming methods. Most of the vineyard stretches just a stone’s throw from Coquillade Provence, the hotel of the same name located in Gargas. With white, rosé and red wines produced under the IGP Méditerranée, AOP Ventoux and Vin de France appellations, each cuvée reflects the identity of an exceptional terroir, shaped by the Luberon’s red sandy soils and abundant sunshine.
The estate’s origins date back to the 11th century, when the Cistercian monks of Sénanque Abbey built the heart of this authentic Provençal village. Two centuries later, the first vine was planted here.
In 2006, Andy Rihs began transforming the site into a luxury retreat, laying the foundations for exceptional viticulture. Since 2018, his sons Oliver and Tobias Rihs have continued this legacy with a clear ambition: to combine quality, biodynamics and sustainability. In 2024, the estate returned to its historic name, “Coquillade”, in tribute to the crested lark (couquihado in Provençal), an emblem of the Luberon hills.
What makes the Coquillade Vineyard truly distinctive is its soil. The red, sandy земли rich in iron naturally limit yields and intensify aromas. Seventeen of the estate’s 22 hectares lie directly around the Coquillade Provence hotel in Gargas, benefiting from the Luberon’s ideal microclimate: cool nights, warm days and the invigorating mistral wind.
The grape varieties grown here, Syrah, black and white Grenache, Cinsault, Marsanne, Roussanne, as well as Caladoc and Pinotin, fully express the richness of this terroir, located within an UNESCO Biosphere Reserve. Low rainfall and the high proportion of sand naturally produce small, highly pigmented berries, ideal for rosé wines with remarkable nuances.
In the cellar, the team focuses on spontaneous fermentation with indigenous yeasts, gradually moving away from industrial yeasts to highlight the terroir’s signature and enhance the wines’ complexity.
The grapes arrive at the winery naturally rich in nutrients, thanks to the systematic build-up of humus in the vineyards. No additional enrichment is needed. Malolactic fermentation occurs spontaneously, the wines are not fined, and they are filtered using diatomaceous earth.
Fermentation takes place in stoneware, wood and concrete vessels, a return to traditional methods, entirely in service of the wine.
The estate offers four complementary collections, each rooted in a clear vision of Provençal viticulture:
The Caveau du Vignoble de la Coquillade welcomes you to Goult to discover the full range of wines, accompanied by platters of local cured meats and cheeses.
Experiences available:
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Opening times and periods
From 16/09/2025 to 14/05/2026 on Tuesday, Wednesday, Thursday, Friday and Saturday between 10 am and 1 pm and between 2 pm and 6 pm. Closed on Monday and Sunday.
Closed exceptionally on January 1st and December 25th.
From 15/05 to 15/09/2026 daily between 10 am and 7 pm.
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Free access.
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