- The old fermentation cellar was completely renewed in 1992.
- Inox vats for Blanc and Clairet.
- Concrete vats coated with epoxy resin for the RED.
- Automatic temperature control.
- Vat content of 45, 60, 75, 90, 100, 120 and 130 hectolitres in order to respect the parcel origin of the grapes in each vat separately.
- Pneumatic press.
- Pre-fermentation vat.