Wine Tours

Agde and the Greeks, an old story

The Greeks imported the vine there in the 6th century BC.

The region nowadays has a hundred estates and cellars, hosting no less than:

3 AOC (Appellation Origine Contrôlée):

The red and rosé wines of the Languedoc AOC come from Languedoc varietals, particularly represented by the terroir of Pézenas and the sandstones of Montpellier.

The white AOC wines are characteristic of the Cap d'Agde Mediterranean territory:

The AOC Clairette du Languedoc is a single varietal white wine made from white clairette.

AOP Picpoul is a white wine made from the Piquepoul grape variety.

5 IGP (Protected Geographical Indications):

Côtes de Thau

Côtes de Thongue

Coteaux de Béziers

Hérault country

Vicomté d'Aumelas

This large vineyard with its wines which come from a great diversity of terroirs with soils, climates and various grape varieties whose different marriages make these unique wines that I propose to make you discover either by organizing your visit or simply by taking you to the places you have chosen for your tastings

ALCOHOL ABUSE IS DANGEROUS FOR HEALTH - USE IN MODERATION

Gastronomic Tours

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You are greedy, you want to taste oysters and mussels from our region, I can take you to one of our oyster farmers or mussel farmers in the Etang de Thau ...

Mediterranean shellfish farming was born in Sète in 1875. The absence of the tide imposed specific techniques: suspension farming carried out thanks to tables made up of rails supporting crosspieces and crossed poles.

Today 15% of the French production of oysters comes from the Etang de Thau, this variety is called "de Bouzigues", but they are raised in the villages around the pond.

L'Huitre de Bouzigues: It has a marbled shell, very jagged and its iodized freshness enhanced with a hint of hazelnut is a delight for the palate. It is generally eaten raw, but can be eaten au gratin, in snail butter or in shallot and white wine sauce.

Mussel culture preceded oyster farming and nearly 3,000 tonnes of mussels are produced each year in the Thau basin.

The shells take about 12 months to reach a suitable size. Larger and fleshier than the mussels of the ocean, they have a beautiful bright color and a strong, very iodized taste. They are eaten raw or cooked, in a marinière, or in a brasucade, depending on the taste, and for the larger ones, of course, they are stuffed "à la Sétoise".

Tourist routes

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The Agathoise region is located in the department of Hérault (34) in Occitanie.

Not far from Cap d'Agde, many places should be visited during your stay (Tourist, Historical, Gastronomic, Wine ...)

I propose to drive you there in order to make you discover or rediscover our magnificent region, either by organizing your trip or simply by accompanying you to the place of your choice.

By consulting my page "PHOTO GALLERY", you can have an overview of some places that you might want to visit ....

Or by visiting the site of one of the tourist offices on my "MY PARTNERS" page.

So Don 't hesitate to contact me!