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Cellar & vinification

Total cold-chain integrity from crop intake to wine shipping, and the acquisition of new inerted pressing equipment, make this cellar an efficient tool.

Total cold-chain integrity from crop intake to wine shipping, and the acquisition of new inerted pressing equipment, make this cellar an efficient tool.

The maturing cellar, which can hold 250 barrels, is fully air conditioned. It stores the Clos Victoire and Rocher Rouge cuvées, which are aged for 16 months in 225 and 400 litre barrels.

At Calissanne, we select our oak very stringently, according to our grape varieties.

Barrels used to mature Cabernet are heated to a higher temperature. The idea being to strike a fine balance between terroir, tannins and sucrosity for our Clos Victoire, Epidaure and Rocher Rouge wines.

For our fruity thirst-quenchers, we prefer Syrah/Grenache blends from selected plots, vinified the traditional way.
Here too, we seek balance and silky mouthfeel.

Our wines are bottled at the Château.