Chateau de Annibals sits on stony clay-limestone between 250-370m high, 50km from the Mediterranean sea in the heart of Provence. The site has been cultivated since Roman times, the remains of numerous villas are dotted all over the estate.  Co-planting was all the rage then too with small plots of vines, wheat, olive and fig trees.  Wheat has now given way to vines but co-planting is still very much in play with beans, radish and vetch planted amounst the rows.  Vines are worked by hand, often barefoot to minimise soil compression, and are treated with biodynamic teas including nettle, willow, horsetail and yarrow. Zero chemical intervention is permitted.  Nature plays a huge helping hand with cool nights allowing the vines to rest from the searing heat as well as the cooling winds of the Mistral and Sirocco.