Built at the beginning of the last century, the cellar building is typical of what could be seen during the “grand era” of vineyards in Camargue.

The grapes used to be brought to the cellar by way of a dirt ramp in horse drawn “tumbrels” which were emptied into cement vats.

This was then  replaced by receiving bins and today we use automatic tilting bins which carefully transport and empty the grapes over the stainless steel crusher-destemmer.
 

The grape pump “pushes” the grapes into the fermentation vat.

 


The grape varieties, Merlot, Marselan, Cabernet, Caladoc, Chardonnay, Grenache, Mourvèdre, Roussane, Viognier  and Marsanne are all vinified separately,  in order to respect their typicity. The fermentation process is done in the traditional manner with careful controlling of the temperatures.  The rosé wines are made by “bleeding” the grapes.

 
 
The free run wine  and the press wine are separate, a light pressing is done.
 


 

Then some of the grape varieties are blended for the cuvees “Tradition” or “Vincent”.

The production is approximately 2000 hectolitres at the moment, with 35% in Rose wine and 5% in blanc wine and 60% in red wine.