We have a vat room with a capacity of 100,000 hl. This facility houses tanks made from stainless steel and dietary fibre of various capacities as well as a large tank farm with a moveable ceiling.
We also have 4 loading and unloading stations for lorries. Each station is equipped with a 600 hl/hour pump.
Our facilities enable us to work efficiently and reactively, while respecting the products used for our blends.
Our vat room undergoes internal control procedures and HACCP and is certified by ECOCERT as well as by IFS and BRC.
Our clients may take advantage of our barrel cellar and our skills in monitoring maturation.
This cellar contains many barrels (225 L) and demi-muids (600 L).
We always aim to match wines with an appropriate style of maturation. We can work with different types and ages of container and varying periods of maturation. There is no absolute truth; each wine requires its own specific maturation.
Preparation, filtration and analytical monitoring of wines
Each wine is submitted to traditional oenological treatments to prepare it for packaging. We perform filtration according to the turbidity restrictions imposed by our clients.
We also have a complete internal laboratory which enables us to monitor the wines at every stage of development. From vinification to testing before packaging. Raphaël Michel’s involvement usually concludes before packaging.