Domaine de SulauzeGuillaume & Karina Lefèvre
From a coup de foudre hiking across Corsica to 30 hectares of polyculture paradise—biodynamic vines, medieval chapel, brewery, and the true spirit of Provence.
A Brazilian-Corsican love story written in limestone and lavender—Coup de Foudre on the GR20.
Guillaume Lefèvre, Marseille-born with deep Corsican roots (he spent summers in the same village as Domaine Abatucci outside Ajaccio), met Karina—a gregarious, warm-spirited Brazilian—while hiking across the island of Corsica. It was coup de foudre (love at first sight). Karina had traveled to France from Brazil; after meeting Guillaume, she made Provence her home [^63^][^64^].
In 2004, with help from a French government farm subsidization program encouraging young people to return to the land, they purchased Domaine de Sulauze in Miramas—29 hectares of vineyards, stone buildings, and a former cooperative wine barn. The property came with a medieval stone chapel (Chapelle Sainte-Madeleine, 18th century) and a medieval grain tower, sitting on historic land where vines date back to 600 BC and wines were prized by European Royal Courts in the 15th century [^62^][^63^].
They converted to organic farming immediately, then embraced biodynamics, achieving Demeter certification. Today they farm 30 hectares of vines on rare Lauze soils (flaky limestone with shells) alongside barley for beer, wheat for bread, olive trees, and an extensive vegetable garden. They share the estate with a brewery, a pig farmer specializing in local varieties, and roaming Camargue horses, cows, and sheep. Karina, a former Olympic athlete and reality TV survival star, oversees WOOF'ers and hosts yoga retreats. Guillaume crafts wines inspired by his Corsican heritage, using cuttings gifted by his childhood mentor Jean-Charles Abatucci [^62^][^63^][^64^].
"A place that is alive and meant to be shared"—polyculture, animal traction, and volcanic sulfur.
The Lefèvres believe in polyculture as resistance—diversifying the farm to create resilience and biodiversity. Alongside 30 hectares of vines, they cultivate wheat for bread, barley for beer, olive trees for oil, and maintain extensive vegetable gardens to feed their family and employees. Camargue horses, cows, and sheep roam the 100-hectare estate, and they partner with a local pig farmer raising traditional breeds [^62^][^63^].
In the vineyard, everything is farmed biodynamically (Demeter certified) with animal traction for single parcels. The Mistral winds that sweep through this western edge of Provence naturally dry the vineyards, making organic farming easier by preventing mildew. They use massal selection for new plantings, sourcing unique locally adapted varieties—like Sereine Syrah from Côte-Rôtie and Sciaccarellu and Vermentinu from Corsica (gifted by Jean-Charles Abatucci)—to preserve genetic diversity and site-specific expression [^62^][^63^].
In the cellar, intervention is minimal: native yeasts, hand harvesting, little or no sulfur (only volcanic sulfur when used), no fining, no filtration. They experiment constantly—skin-macerated wines, zero-sulfur foudres—but purity and deliciousness trump dogma. The annual production is 15,000 cases: 50% red, 40% rosé, 10% white. They also established Brasserie de Sulauze, France's first biodynamically certified brewery, just across the dirt road from the winery [^63^].
Demeter Certified
Animal Traction
Volcanic Sulfur
Lauze soils and the Mistral—flaky limestone, ancient shells, and medieval chapels in the vines.
Vineyards
30 hectares of vines planted on Lauze soils—flaky limestone with excellent drainage and ancient shells. The name "Sulauze" comes from "Sur Lauze" (on the lauze). These rarer limestone soils lend complexity and finesse, unique for the region [^62^][^63^].
Total Estate
The domaine spans 100 hectares between Istres and Miramas, bordering the wild Camargue. A mixed-use farm with vineyards, grain fields, olive groves, and pastures for Camargue horses, cows, and sheep. A true polyculture ecosystem [^62^][^71^].
Medieval Chapel
The Chapelle Sainte-Madeleine (18th century stone chapel) sits literally in the middle of the vineyard, giving its name to the Chapelle Laïque cuvées. There's also a medieval grain tower and a crypt troglodyte that now houses the wine cellar [^62^][^79^].
From Pomponette to Pinzutu—Provencal classics meet Corsican heritage.
Pomponette Rosé
The flagship rosé that represents 40% of production. Beguilingly tasty, fresh, and expressive. The quintessential Provence rosé—light, refreshing, and perfect for sunny afternoons. Made from classic Provençal varieties [^63^][^64^].
Pomponette Rouge
The pressed red grapes from the rosé production, made into a light, juicy red. A byproduct transformed into a delicious, glou-glou red wine. Same grapes as the rosé, but treated as a red—fresh, fruity, and utterly drinkable [^63^].
Les Amis Rouge
A red blend showcasing the friendship and collaboration of the region. Made from traditional varieties with minimal intervention—native yeasts, no fining, no filtration. A pure expression of Sulauze terroir [^63^].
Charbonnières Rouge
From a specific parcel showcasing the flaky limestone soils. More structured and terroir-driven, with depth and complexity. The chalky minerality shines through, offering a more serious side of Provence reds [^63^].
Galinette Blanc
A fresh white wine from Rolle (Vermentino) and other local white varieties. Citrus and white flower notes, crisp acidity, and that characteristic Mediterranean salinity. Perfect with seafood and sunny lunches [^63^].
Chapelle Laïque Blanc
Named after the secular chapel in the vineyard. Made from Vermentinu cuttings from Corsica (gifted by Jean-Charles Abatucci), Guillaume spells it the Corsican/Italian way instead of Rolle. From the most limestone-dominant parcel, showing incredible minerality and finesse [^62^].
Chapelle Laïque Rouge
The red counterpart from the Chapelle vineyard. Made from Cinsault and Grenache Noir cuttings sourced from a vigneron in the Rhône—locally adapted varieties. The limestone soils give this wine a unique freshness and elegance [^62^].
Pinzutu
Named after the Corsican word for 'zenith'. Made from 100% Sciaccarellu—a rare Corsican grape variety from cuttings gifted by Jean-Charles Abatucci. Only the 3rd vintage in 2022 (young vines). A tribute to Guillaume's Corsican heritage, showing wild strawberry and herbal notes [^62^][^70^].
Sereine Syrah
Made from a locally adapted rare variety of Syrah called Sereine, sourced from Côte-Rôtie. This practice of sourcing unique, locally adapted varieties was inspired by Jean-Charles Abatucci. More elegant and nuanced than standard Syrah [^62^].
Super Modeste
A pétillant naturel—lightly sparkling, fresh, and modest in alcohol. Perfect for aperitif or casual drinking. Made with minimal intervention, ancestral method, showing the playful, experimental side of Sulauze [^63^].
Cochon
A Vin de France field blend of everything—Grenache, Syrah, Cinsault, Vermentino, Ugni Blanc, Clairette. Raised their own pig on this cuvée! Pre-pandemic, they hosted legendary pig roasts for winemaker friends the day before the Montpellier trade show. A true table wine [^69^][^73^].
The Living Farm
Domaine de Sulauze represents the ideal of the living farm—not just a winery but a self-sustaining ecosystem where vines, grains, animals, and people coexist in biodynamic harmony. In a region increasingly dominated by industrial rosé production, Guillaume and Karina have created a polyculture paradise that honors Provence's agricultural heritage while pushing natural wine boundaries with their Corsican-inspired experiments and zero-sulfur foudres [^62^][^63^].
Their annual pig roast—legendary among the natural wine community—epitomizes their philosophy of sharing and community. With WOOF'ers staying year-round, yoga retreats hosted by Karina (the former Olympic athlete and reality TV survival star), and the medieval chapel standing sentinel over the vines, Sulauze is more than a domaine—it's a way of life. As they say: "A place that is alive and meant to be shared" [^62^][^63^].
- 100 hectares total estate
- 30 hectares vines (Demeter)
- Founded 2004 by Guillaume & Karina
- Met hiking Corsica (coup de foudre)
- Lauze soils (flaky limestone)
- Medieval chapel (18th century)
- Polyculture: vines, grain, olives
- Brasserie de Sulauze (biodynamic beer)
- Camargue horses, cows, sheep
- Animal traction for single parcels
- Massal selection
- Corsican cuttings (Abatucci)
- Native yeasts
- Volcanic sulfur only (if any)
- No fining, no filtration
- Legendary pig roasts
- WOOF'ers & yoga retreats
- 15,000 cases annual