Abbaye de Lérins traces its origins to the fifth century on Saint Honorat Island, where monastic life shaped a long agricultural tradition. Cistercian monks revived viticulture in the nineteenth century, cultivating small parcels of Clairette, Chardonnay, Mourvèdre and Pinot Noir. Production remains intentionally limited, with hand harvesting, low yields and aging carried out in the abbey’s cellars.