The Gervasoni family has been growing asparagus on their French farm in the Gard department since 1950. Maxime Gervasoni, 4th generation on this farm, is particularly fond of this vegetable. “I think asparagus are a great product that I love to work with. There is always something to learn with this vegetable. It is an interesting production that is very technical, in constant evolution and easy to fall in love with.”
A matter of terroir
Maxime Gervasoni, who also produces fruit and wine, loves to compare his asparagus to wine. “For both asparagus and wine, it is a matter of terroir! Both crops express themselves differently depending on the nature of the soil and the pedoclimatic conditions associated with the plot. Two years ago, we took over an old cooperative cellar in the village that dates back to 1928 and we now make our own Côtes-du-Rhône. Our vines guide us in the selection of our plots for the cultivation of asparagus. In this perpetual search for optimal gustatory quality, we try to identify the plots of land where our different varieties of asparagus will fully express their taste potential. Long term but very exciting work!”
Asparagus for Valentine’s Day
With this dual role serving a common approach, the asparagus grower-winemaker suggests recipes to his clients, with food/wine pairings aimed at sublimating the taste of this vegetable. His asparagus will be ready for Valentine’s Day. “We are looking for chefs who would like to play along with us. It's something that seems to be popular at the moment, and that can be set up as early as Valentine's Day, since our asparagus will already be on the market by then. It is the first spring product, together with strawberries, so we usually have a good demand at this time, especially from restaurants.”
Packing station and storage platform on the farm
Besides the chefs, the asparagus of Le Tresquois are also sold to French supermarkets or directly at the farm. “We also offer services to other countries because we have our own packing station and storage platform.” The farm currently produces 15% of green asparagus, “a product increasingly appreciated by southern consumers,” for a total annual tonnage of 500-600 tons for the white asparagus.
For more information: 
Maxime Gervasoni
Le Tresquois
Phone: 06 48 81 85 00
commerce@letresquois.com