To marry amid the vines of the Luberon. The garrigue, fresh thyme, golden stone, the cicadas.
Fervenza builds this celebration with you : three days in which your guests inhabit Provence, dance barefoot in the grass, and leave with your wedding cuvée, uncorked for the first time on the evening of your Yes.
Ceremony in the vineyard, decorated for you
The finest Luberon vintages, Parker-rated, accompanied by the specialities of the hinterland
Give your wedding cuvée to your guests, blended to your taste and labelled in your names
Your celebration
Day 1 | Welcome your guests among the vines
Your guests arrive at the estate in the late afternoon. The apéritif promises to be generous, the finest Luberon vintages accompany black truffle from Ventoux, fresh goat cheese from the hills, tapenade and cold-pressed olive oil from the neighbouring village.
Conversations form to the rhythm of the cicadas and the music.
The reunions carry that particular flavour of Provençal evenings, where the sun descends slowly over the vines and the service stays discreet, attentive without anyone having to ask.
Day 2 | Ceremony in the vines and dinner under the stars
You say yes at golden hour, the hills of the Luberon as your backdrop, in the vineyard decorated for you.
Dinner is set outdoors between garlands and plane trees, each dish composed with Luberon producers and paired with an estate vintage. Your special cuvée is presented for the very first time ; the one you blended months earlier with the cellar master.
A musical ensemble plays into the soft evening. Lavender spritz and rosemary gin circulate, the cicadas retire at eleven. Feet in the grass, the night is warm.
Day 3 | Brunch under the plane trees, pool and Provençal market
Fervenza organizes your morning after too. Mimosa bar and brunch under the plane trees to start. Then, depending on wishes: a Provençal cooking class with a village chef, a morning at the estate pool and spa, or the Lourmarin market for a piece of the Luberon to take home.
Each guest leaves with a bottle of your cuvée. A keepsake of the wedding, bearing your names, to find a place in your cellar.
What Fervenza orchestrates
- Estate selection and privatisation, chosen for your style, guest count and season
- Caterer, sommelier and wine pairings, chosen together during a pre-wedding tasting
- Your personal cuvée, blending session, custom label design, wooden crate packaging
- Live music, DJ and decoration, tailored to the atmosphere you envision
- Complete stationery, save-the-dates to thank-you cards, day-of menus and place cards coordinated with the vineyard decoration
- Private guest platform, RSVPs, dietary requirements, accommodation allocation across estate and partner properties, travel logistics
- Day-after activities, brunch, spa, Lourmarin market, Provençal cooking class
- Bilingual FR · EN project director, on-site from first visit to morning after
2027 · 2028
- April 4 slots
- May 4 slots
- June 2 slots
- July Fully booked
- August Fully booked
- September 4 slots
- October 3 slots
- April 4 slots
- May 4 slots
- June 2 slots
- July Fully booked
- August Fully booked
- September 4 slots
- October 3 slots
Slots manually maintained, refreshed every Friday.
Frequently asked questions
How many guests can the estate accommodate?
From 20 to 100 guests depending on the estate and configuration. Cellar dinners seat 30 to 50 guests. Ceremonies and outdoor meals, between the vines, under the plane trees, on the farmhouse terraces, open to larger groups.
What is the best season?
From May to October. September and October offer the most golden light and the densest vines. June brings lavender in bloom and the longest days. Each season changes the character of the estate, and the menu.
How does the personal cuvée work?
The couple descends into the ageing cellar with the cellar master. They taste the different grape varieties in barrel, Grenache, Syrah, Mourvèdre, and choose their proportions. Two hundred bottles labelled with their names, packed into wooden crates after eighteen months of ageing. Each guest leaves with a bottle on the day itself.
Is the cellar dinner truly inside the cellar?
Yes. The cellars of Provence are cool, silent spaces of stone, often vaulted, with barrels along the walls. The table is set between the casks. Lighting is candlelight. The temperature is constant, fourteen degrees, which calls for stepping outside between courses, into the warm night. It is the most fitting rhythm.
Where do guests stay?
At the estate when it has rooms, and in partner farmhouses or hotels nearby. Depending on the chosen territory: Crillon le Brave (Relais & Châteaux, Ventoux), Bastide de Gordes (Luberon), Château de Berne (Var), or private farmhouses.
What is the indicative budget?
Vineyard celebrations start around €140,000 for forty guests over three days, with estate privatisation, sommelier, private tasting and personal cuvée included. Each project is entirely made to measure.
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