The domain

Joseph Nicolet is the precursor in the family domain’s story. In fact, in 1875, in the property, we mainly cultivate cereal, olives and only 1 hectare of vineyard. As a passionate winemaker, Joseph extends the vineyard to 2 hectares between 1912 and 1919.

In 1924, he obtained an honor diploma and he creates the cellar ‘Nicolet’ in 1926. Joseph’s three children work on the domain and little by little, cereal culture is forgiven and vineyards’ plantations spread. The wedding of Rosalie Nicolet, one of Joseph’s daughter, with Maurice Leyraud (Father), will give the name of ‘Cave Nicolet-Leyraud’ and until 1982. At this date, the property reached a 20 hectares and the wines are sold under the name ‘Domaine Grand Nicolet’.

In 1989, Jean-Pierre Bertrand discovers viticulture and takes part in the work of the vineyards and the wine with the two brothers’ Leyraud. In 1990, in addition to his passion for wineyards, he gets married with Bernard Leyraud’s daughter and in 1994, he creates with Maurice and Bernard an EARL (means Farm with limited liability). In 1999, the two brothers were retired and Jean-Pierre continues to perpetuate the family tradition.

The vineyard

The vineyard spreads on 31 hectares : 3, 5 hectares on Sablet and 27, 5 on Rasteau. In Sablet it’s a sandy and limestone soil which let us to obtain greedy and fruity wines. The soil in Rasteau is made of limestones with red and yellow clays with blue marl. Wines are more well-built, powerful and with a longer time of keeping. We only use red grapes as Grenache, Syrah, Carignan, Mourvèdre or Cinsault and all our slopes are on South –East exposure.
The average of vineyards is around 45 years old with some Grenache more than 80 years.


Wines produceds  

          - Vin de Table                                                                

             - Côtes du Rhône 

             - AOC Rasteau

              - Vin Doux Naturels Rasteau


We only make harvest by hand with a very strict sorting of the grapes. We destemmed the grapes (partially or entirely according the wine). We also do the pumping-over for the must, the unballasting and finally we punch down the cap further wines we want to produce. We make an everyday control of fermenting temperatures. Time of fermentation is between 20 and 35 days. Concerning the ageing, we use, following our cuvees, amphora, concrete vat or also little barrel.