The cellar

In Harmony with the site and with our wines

The cellar

We constructed our wine cellar in March 2002 on a slope of a parcel called ‘Le Clos’.  The site was perceived in the middle of hundred year old oak trees.

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Integrated into its environment

The cellar is on three levels.  So as not to interfere with the nature of the site, and to profit from a naturel gravity during the wine making process, the slope was dug out to a depth of 10 meters so as to bury part of the construction.

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The dimensions of the cellar (height, weight and length) were calculated to be wedged on a magnetic grid of the site, so as not to deform this grid (our ancestors took these parameters into consideration during construction of their buildings).

 

The location of the site is geo-biologically  healthy.  It is sitting on a pedestal of yellow Helvetian sand and sandstone; a stable and well drained foundation.

 

Promoting the expression of wine

The winery comprises:

  • 18  winemaking cement vats (150hl each) without interior coating, each one thermostatically controlled both for heat and cold.  Each vat represents a day of manual harvesting. We can therefore bring in the whole harvest without having to de-vat.
  • 19 maturing vats of differing capacity (50-100-150hl).  The wines are matured during two winters depending on the blend. It is our nursery.

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  • 3 maturing vats of stainless steel with floating caps which allow us to make white and rose wines and to manage the variable volumes.
  • 6 floating cap vats placed beside the bottling machine.  They prepare the wines to be bottled.

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To avoid the ‘Faraday Effect’, at each stage of construction of the winery, the reinforced cement was attached to copper wire which was then earthed. The same was done for both the cement and the stainless steel vats.

To allow the grapes and the future wine to be constantly in contact with cosmic and telluric forces, necessary to all life, the vats have no interior coating added to which a small quantity of water, which had received the geological qualities of our sub soil, (research of Mrs Anne-Marie Amblard and Mr Jean Louis Gavard) was incorporated in the concrete mix so as it would resonate at the same frequency as the stone in the sub soil. This allows us to extend to the winery, the care we give to the vines and the grapes.