In the Cellar

The wine is crafted and enhanced in the cellar. After a year of labor in the vineyards, the harvest kicks off the work in the cellar. Here, we accompany the berries and then the wine through vinification and aging, revealing the full potential of our terroirs. This is always done with humility.

Custom Vinification

Each grape variety of each terroir is approached differently, with tremendous respect for its integrity. This is how each variety, whether red or white, can best show its own identity.

Harvested by hand, the grapes are sorted and destemmed upon arrival in the cellar. Next is the vinification, which evolves every year depending on the conditions of the vintage.

For the most part, we use the traditional method of “maceration.” These long periods of contact between the skins and the juice allow us to extract a broad aromatic palette as well as an intense color.

Some grape varieties are directly pressed, thus promoting freshness, acidity, and subtle aromas.

Prieuré de Montézargues Oenologue
At the time of blending, we use this wide range of colors, textures, scents, and flavors to reveal the power and finesse of the Prieuré de Montézargues terroir.