It was in 1957 that “Pépé Louis” Angelvin created his distillery, one of the first on the VALENSOLE plateau. The Lavandin was then cut with a sickle, put into bundles by hand, and dried for a week in the field, in a “gerbier” (standing).
Then, once dry, they were forked onto a trailer and then headed to the distillery.
Finally, Lucien the son was in charge of the distillation. He piled up the fagots in the tank, where steam passed through, to then end up in the condenser. When it came out, you could see this precious oil appear.