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PATRICK BRUEL,
PASSIONATE OWNER

Demanding and passionate owner. Renowned actor and singer in the French-speaking world, Patrick Bruel is a lover of Provence and Mediterranean cuisine.

Passionate about olive oil and wine, he was introduced to the knowledge of the latter very early on, within his family. He also created, with Philippe Faure-Brac (editor's note  : former president of the Union of French Sommellerie and best sommelier in the world in Rio in 1992), the Club 12/20, which organized for years, in Paris, blind wine tastings.

Taking advantage of his travels in France and around the world, he traveled the wine routes in numerous wine-growing regions (Bordeaux, Burgundy, Loire, Cape region, Napa Valley, etc.). This allowed him to interact with many vine experts.
Recognized as an enlightened amateur, he was inducted by various representatives of appellations during events dedicated to wine (La Jurade de Saint-Émilion, Giscours, Beaujolais, etc.).

Meeting with PATRICK BRUEL, owner of Domaine de Leos and producer of H de Leos olive oils .

What does Leos mean?

Leos is the name I have given to the company that manages the Domaine de Leos. It is a contraction of my sons first names, Léon and Oscar. They are also very much attached to the estate, and I hope they will continue this fine project that I started for them.

Could you tell us the story of the Domaine?

The land of Leos spreads out on the Plateau de Margoye, that corresponds historically to the origin of the town of L’Isle-sur-la-Sorgue. There was an oppidum followed by a Hospitaller Commandery that was transformed in a farm at the at the French revolution. In the past, the Domaine was planted with olive trees, grape wines, almond trees, and truffle oaks. But the olive trees froze in 1956, like most in Provence. Some trees regrew from the trunk, but the land was not farmed since. The grape vines were pulled out and replaces by pines. The rest of the land was left to grow in wilderness and the farm building mostly abandoned until a first renovation stated in 2002.

A what period where the olive trees planted?

The project was born a few months after I fell in love with the property, which I bought in 2007. In fact, initially, the idea of ​​planting olive trees, of making exceptional olive oil, and then wine, was born with the discovery of the possibilities of the terroir. At the same time as my ambition to revive these historic lands. I bought several plots of land that had been detached. Some included wild olive tree varieties. At the same time, considerable work had to be done to restructure and protect the property, which had become the preferred off-road destination for a few bikers. We had to have it cleared to also protect it from fires. At that time, I was able, with the help of a team of experts, as passionate as I am about this place, to regenerate the 200 existing olive trees by having them pruned. This allowed us, thanks to cuttings and coppicing, to revive around 500 “Aglandau” olive trees.
Between 2011 and 2015, we planted a few truffle oaks and more than a thousand olive trees. And then 800 more olive trees, aged fifteen years, in the spring of 2018 and 2019. Which leads us to an olive grove of more than 2,300 trees.

In 2019, for my birthday, 14 hives were installed. A magnificent symbol, offered by my friends. And the first vines were planted at the same time (4.5 ha), while waiting for the 8.2 ha planned for 2022 and 2023. In 2021, we began to harvest lavender and, for the first time, the Domaine's wild thyme, which grew on the top of the plateau. From which we created a range of natural jams and confits that I love. I am a big fan of thyme. And I am very happy with this new range, which has character.

How did you do to attain the quality level you were wished for?

For me, producing exceptional olive oil, wine, jams or cosmetics remains above all a creative profession! It’s as much a matter of passion and sharing as it is of high standards and talents. I did as I usually do in my profession as an artist: I looked for talent, and put together a formidable team, with whom I share a common passion and ambition for the future of the Domaine de Leos! During my apprenticeship, I was surprised by the richness and complexity of olive oil. As much as I had the feeling that I knew a little about wine, I immediately realized how far I still had to go to get to know olive oil well. So I had to learn and work!
Managing to make exceptional products like H de Leos Oils, LEOS vintage Augusta wine, the Domaine's extra wild thyme jams, or L'Olivier de Leos cosmetics was difficult. But the adventure is exciting and exciting! Today, I am very proud of the level of quality achieved. I am reassured for the future. But I know that, if we want to maintain our dream of excellence, we must continue to learn and progress, every year. I really like what René Char, an immense poet from L’Isle-sur-la-Sorgue, said: “We cannot achieve the impossible, but it serves as a lantern for us! ".

You have other projects for the future on the Domaine de Leos?

We have just acquired new land to expand the planting of olive trees and vines in the years to come. Because our production is not enough to satisfy our customers' demand. Beyond that, we are labeled “High Environmental Value  ”, we have entered into organic conversion, since it corresponds to our growing practices since always. What interests us is obviously biodynamics and agro-forestry which is entirely adapted to the structure of the farm, as we can see by visiting the Estate. This is essential for the biological balance of the property. As well as the presence of bees, biodiversity, and the limited surface area of ​​each plot.
We are also putting in place a new organization to better sustain production and guarantee the excellence of our products, while meeting the demands of our customers. The objective remains the same: to create exceptional products, particularly based on olive trees and vines or aromatic plants, capable of restoring the original taste of the fruit. With the Domaine team, we are working on all that, but we also have to take our time. The important thing in my eyes is to maintain a high level of quality, while keeping intact the pleasure of making and tasting. Because I am convinced that we only do well, and that we only really share what we love!
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Let’s enjoy the delicacy of a lovely Leos white wine to celebrate this autumn week-end ! 🥂🍂🍁#lessaisonsdeleos #automne #leos #blancleos #vinblanc #whitewine #cuveeaugusta #provence #fountain #cheers #weekendprovence #weekendmode #tastywines #patrickbruel #domainedeleos #lesalexandrins #leoscuveeaugusta #vingastronomique #fallcolors #couleursdautomne #fall #fallmood #fallisintheair🎥 @lili.s.pics
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