A CELLAR WORTHY OF A CLASSIFIED GROWTH
The former cellars built in 1989 have been replaced with a sleekly designed installation that integrates perfectly with the architecture of the existing buildings. Elegant without being ostentatious, the new vat room and ageing cellar are designed to promote purity. The Kressmann family has opted for simplicity and above all functionality, with the aim of greatly enhancing the quality of the red wines.
“We have light, confort and precision.
Everything comes together to express the best of our Cabernet-Sauvignon,
our Merlot and our Petit Verdot.” – Tristan Kressmann
The new cellars, with a total surface area of 1700m2 over three levels, was designed by the Bordeaux architect Philippe Ducos, who has designed several other iconic buildings (Château de Fieuzal, Château Pichon-Longueville Comtesse de Lalande, Village de Bages in Pauillac, Hôtel & Restaurant La Co(o)rniche in Pyla-sur-Mer…).
The new workspace represents a floor area of 730m2. More spacious and bathed in natural daylight, the new vat room offers optimal working comfort and greater safety for the technical teams, who first made use of this space for the 2019 harvest (the vat room has been operational since the beginning of September).
Manufactured in France by the company Serap, 22 new double-walled truncated conical stainless-steel vats, with a capacity of 124Hl and 70Hl filled by gravity, have been added to the 27 existing vats for a total capacity of 4500Hl. More efficient and less water consuming during cleaning, they importantly allow a more precise parcel selection in relation to the size of each plot.
The new 600m2 underground barrel cellar, arranged into two areas, boasts greater thermal insulation for maturing red wines in barrel in perfect conditions.
The existing facilities dedicated to white wine have been preserved, being entirely functional for fermentation and ageing in barrels.