The magnificent winery is registered as National Historical Monument. Designed and built in 1771, it can accomodate a harvest of 150 hectares (370 acres).
Specially-equipped forklifts are used for the gravity transfer of the grapes into the tanks. The Gamay is vinified in the traditional manner at temperatures between 28 and 30°C after approximately two weeks of maceration. At the end of the alcoholic fermentation, the must is pressed using a pneumatic horizontal press. The free run and the press wine are carefully transferred to the cellar, again a gravity operation, to continue the wine-making process.
The 108-meter long cellar is one of the biggest cellars from the 18th century in the entire world.
The cellar holds 55 wooden tanks used for malolactic fermentations followed by12 to 18 months of maturing, depending on the wine profile that is sought. Throughout the changing seasons, hygrometry and temperature remain constant, highly important for the long slow maturation of the wines.