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THE VINEYARD

THE CELLAR

The Domaine de Frégate : between rocks and sea

Owned by the same family since 1882, the Domaine de Frégate collectively developed its lands for various different activities: farming, horticulture, wine-growing and touristic activities (a hotel and 27-hole golf course).  Along with a few other families, Frégate is one of the pioneers of the BANDOL designation of origin wines. In fact, their first made wine dates back to 1943. 

Since 1971, the date of the first vinification in the new building, the Domaine de Frégate has been running a modern, 15-metre-high cellar, with a floor space of 400m². A second installation, created recently in 2007, accommodates a new wine-tasting cellar and elegant shop. The latter is surrounded by two large reception halls which are very liked by the public as well as the ‘salle de foudres’ which can be seen from the cellar, equipped with 12 barrels each with a capacity of 35 to 85 hectolitres.


From 1943 to 1970, wine was made in the cellars of the Domain's manor house. The current wine cellar is designed to enable an appropriate wine-making, maturation and preservation process. Taking into account the creation date (1941) of the AOC Bandol, it was built in a rather functional way. The technological innovations regarding the purity of the product and mastery of the wine-making process are an integral part of the cellar. Investments are continuous in order to keep in line with the health and safety requirements. 

Thanks to its height, the vineyard works by gravity. No mechanical handling is needed for either the grape harvesting nor the pressing of the grapes. This is very beneficial for keeping healthy and intact must and juice, with no risk of oxidation.


The wine cellar includes: 

 

- A wine-making area

- A preservation and storage area

- A room for bottling and labelling 

- Two offices, a wine-tasting cellar and shop designed for passing trade 

 

The equipment for the wine-making process includes metallic, stainless steel enabled vats, that have a capacity of 2,100 hl, two of which have a self-venting system for red wines There are also oak barrels with a total capacity of around 800 hl. Maturation in barrels is limited to a few units.
 
It has effective equipment:

 

- A harvest cooler

- A temperature regulator of 12 vats

- A high-performance bottling unit with an accumulation table
-
A ground filtration unit, and 2 membrane filters 

- A press to measure the destemming speed of the grapes

- A pneumatic 50 hl press to carry out a complete, flexible and non-aggressive pressing

- A pneumatic labeller/ capping machine

- A storage room for wines in barrels