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The Cellar

Our Cellar

The Divine Refuge

In 2013, just outside the village of Migé, we invested in the construction of a new building that meets ecological and environmental standards. This new winery improves working conditions and the vinification techniques have been modernised with the purchase of new stainless steel vats. It has also freed up space in the Passage des Vignes, for customer reception, storage and preparation of your orders.
Pressing, vinifying and bottling in good conditions
In 2016, to meet the growing demand from our customers for our “Cuvée Prestige”, the cellar was extended with a new space specially reserved for the barrels for the elaboration of these cuvées and to do this, we now have more than 250 barrels in this cellar. We work with several coopers and aim to respect the typicality of our terroir.

In 2021, a third vat room was added to the Refuge Divin. It follows on from the expansion of the estate’s surface area and is intended to be the place where our plot-based vintages and our “Wine Prestige” are matured.

Know-How

The cellar is made up of several vats, some of which are thermo-regulated to ensure better control of the alcoholic and malolactic fermentations.

“Winemaking is a measure where each step is key and leads to extracting the best from our terroir”.

All the vinification is done with reference to a parcel-based work, which allows us to be more precise in our work. The estate is not very interventionist and follows a reasoned approach to our vinification. As a result, we work with indigenous yeast and we do not use sulphites in alcoholic fermentation.

The maturing of our wines is continued by research adapted to the plot where we practice “tailor-made” for our vintages. Most of the Domaine’s wines are aged for a long time, between 12 and 24 months in barrels and vats. This is the time necessary for our work to be rewarded.