Winemaking as Art

From the vat room to the ageing cellar, uncompromising quality standards and the ancestral skills of Château Pas du Cerf go hand in hand.

Here, these skilled and passionate winemakers benefit from state-of-the-art equipment. The cellar is gravity fed, and partially underground at a depth of 7 metres allowing it to remain naturally cool.

Temperatures are maintained at optimum levels thanks to a battery of stainless steel thermo-regulated vats.

Adjoining the vat room, the ageing cellar set deep in the hillside reveals an underground ‘window’ in the wall on to the bare schist.

Diane, œnologue de formation et Bruno, le maître de chai, mettent tout leur savoir-faire au service de l’élevage des différents vins du Château Pas du Cerf. Exigeants et sélectifs, ils travaillent leur terre et la nourrissent de cépages choisis avec précision : Grenache, Cinsault, Tibouren, Syrah, Mourvèdre, Rolle… requièrent alchimie et passion pour se transformer en vins de grande qualité.

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