Combining technical excellence with a deep respect for nature, Maison MiP's expertise is the result of a constant pursuit of innovation. From our night harvests to the precision of our winemaking cellar, we bring rigour and boldness to every stage of the process, creating vibrant wines that reflect a contemporary, free-spirited Provence.
The Art of What Matters
Here, everything starts with one conviction: fewer sulphites, greater expression. Sulphur dioxide, or SO2, can act as a mask: it preserves, but it can also mute a wine’s character. Guillaume Philip therefore uses it only when strictly necessary, with minimal intervention.
To reduce SO2 levels, he focuses on preventing oxidation. He has developed a rigorous process based on two principles: impeccable equipment hygiene and systematic inerting. At every stage, the grapes and juice are protected from oxygen. From the press to the tanks, temperature control and pressing cycles, every step follows an extremely precise process that remains consistent year after year. The result is remarkable consistency in the wines, whatever the vintage profile.
Respect for the Fruit
Harvesting is carried out primarily by machine, beginning at around midnight. This choice is no coincidence: the cool night temperatures slow down pigment extraction and preserve aromatic finesse. Thanks to mechanical harvesters equipped with vibrating or shaking systems, Guillaume can precisely select what is harvested, supplementing this with manual sorting in years when necessary.
The Art of Winemaking
Each wine range follows its own winemaking process:
The cellar’s tank facilities are designed for precision: temperature-controlled stainless steel, concrete, egg-shaped tanks and truncated-cone tanks, allowing for gentle, gradual extraction. All operations are carried out in-house, with constant care and meticulous attention to detail.
A Family Story
Paul Philip, Guillaume’s son, is growing up among the vineyards and in the cellar. Having initially been set to pursue studies in business and management, he now carries the vision for tomorrow: how can Provençal rosé be reinvented for a generation that doesn’t drink wine? More acidity, a touch of residual carbonation, a new identity – the challenge is underway.
Father and son are learning together. Paul is already involved in blending, refining his palate and developing his own vision, while Guillaume passes on his knowledge and expertise in the vineyards and cellar. All the pieces of the puzzle are there; now the duo must bring them together to create the wine of a new generation.
THE ESTATE CALENDAR
Maison MiP opens its doors and cellars all year round. Guillaume Philip invites visitors to discover his everyday work, from the vineyards to the cellar, from grape to glass.
