As a side-event to a seminar, as a company outing or as a feature of corporate entertainment for prospective clients, your guests can be taken on a guided hike across our vineyards or on a tour of our cellars and winery with its oak vats and amphora. Wine-tasting classes can also be organized on request. Complimentary invitation vouchers can be purchased for your friends or clients.
Winery tours, complete with tastings, can be arranged for groups of at least 10 visitors. Please contact the office.
Tastings and sales outlet
We offer free tastings of our entire range of wines at our sales outlet every Saturday from 11 am to 1 pm and by appointment. Our friendly professional staff will help you make the most of your visit to learn more about the secretive world of wine and wine-making.
The wine-press room
Our wine press has a capacity of 2,500 liters, processing up to three tons of harvested grapes. An inflatable pouch gently presses the grapes against the sides of an inner cylinder. The juice runs off into an outside tank while the skins, pips and stems are expelled beneath the press.
White grapes must be pressed in whole bunches as soon as they are harvested because they would otherwise be damaged by oxidization. Red grapes are stripped from their stems before they begin their vinification in tanks where they spend between one night (Rose de Lune) and three weeks (Comte de Peney).
In July 2012, our estate acquired a new bottling chain that requires only two or three operators to produce some 2,500 bottles per hour.
First vinification cellar
Our first cellar has a capacity of 180,000 liters. It is the “workshop” where most oenological procedures are carried out. Special ducts on the ceiling feed the red grapes into tanks that can be warmed or cooled as required. This cellar is equipped with a carbonic gas extractor, and in winter the heat from the fermenting wine can be recovered and recycled to heat the building and accommodation for our staff.
Second vinification cellar
Our second cellar serves the same purposes as the first, but it is also used as a maturing cellar for red wines during the summer. This cellar is air-conditioned and has a capacity of 67,500 liters.
Third vinification cellar
With a capacity of 15,000 liters, our third cellar is used mainly for the estate’s micro-vinification experiments and for maintaining and rinsing our oak vats. It is also used to perform such final filtering procedures as may be required.
The great cellar housing our oak vats and amphora
As in our storage room for bottled wines, the temperature in this large underground cellar is naturally very stable, ranging between 14 and 16 ° C whatever the season.
With an overall capacity of 32,850 liters, this cellar holds 32 amphora, 53 oak vats (220 liters each) and 7 half-sized vats, which are used to mature our Chardonnay, Dame Noire, Lune Rousse and Comte de Peney.
Our amphora mature the wine both by oxygenating it slowly through the naturally micro-porous clay they are made from and by subjecting it to the perfect fluid kinetics generated by their ovoid shape. Our vats also allow the wine to “breathe” but the effect of the oak is not neutral: it imparts aromas of toasted bread and vanilla to the wine. The combination of these two ancient vinification methods produces the estate’s finest wines.
Bottled-wine storage room
This part of the winery is a cellar excavated beneath the adjacent vineyard, six to nine meters below ground. It has a capacity of 100,000 bottles and is also used for packing the bottles in cardboard or wooden cases.