Maturing and storage cellars
Total cold-chain integrity - from crop intake to wine shipping - coupled with the purchase of new pressing equipment has transformed the cellar into a high-performance facility. The maturing cellar, with a capacity of 250 barrels and full air-conditioning, hosts the Clos Victoire and Rocher Rouge cuvées, which are matured for 16 months
in barrels (225 and 400 litres) and 600-litre demi-muids. All the estate's wines are bottled on-site. Jean Bonnet, operations director for more than 20 years, makes the wines of the two estates, Château Calissanne and Domaine des Relagnes, with care and passion.