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RHÔNE VALLEY WINTER 2020-2021

NOUVELLES
DE BOISSET

700 YEARS OF HISTORY
The oil press at the Chartreuse de Bonpas

Activities linked to vines, wines, and olive growing were at the heart
th
of the economy of the Chartreuse de Bonpas until the 19 century.
The olive press continued to operate abundant production. Indeed, in 1785 blend brings the necessary balance,
until the 1830s, according to the the Chartreuse produced 1,800 liters fruitiness, and character to the oil of
archives*. The remains of an oil press of oil, while in 2019, production was the Chartreuse de Bonpas.
and 1.5 hectares of olive trees are the just 200 liters! The choice of these two varietals was
remnants of a rich olive-growing past. also agronomic in that they pollinate
The olive grove:
The press: 3.21m high 1.5 hectares each other. Unlike grapes, different
olives ripen at different times, with
and 2.35m wide Two varieties of olive were grown here: the Picholine ripening earlier.
It is located in the basement of one Verdale de Carpentras, or Aglandau At the Chartreuse, the olives are
of the oldest parts of the Chartreuse, in the Provençal language, and harvested in crates and transported
beside the chapel. To welcome this Picholine. These two types of olive to the mill within 24 hours to preserve
so-called chapel press, which uses a were complementary in that Verdale all the fruitiness and especially the
mechanical direct-action process, a olives produce rounded, mild, and antioxidant potential of an extra-
room was dug directly into the rock to sophisticated oils, while the Picholine virgin olive oil.
hold the three-meter-long bench that brings a peppery flavor along with
would house the wooden screw. This the necessary acidity and body to *Source: Provence Historique Fascicule
was a very big mill, to suit the site’s ensure the oil keeps over time. The 192-1998 by Jacques Mouraret

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