The underground cellars of Clos Sainte Magdeleine, were built at the end of the 19th century. Modernized and air conditioned nowadays, the cellars allow the production and conservation of the wine in the best possible conditions. Particularly because the temperature is constant all over the year.
Wines are preserved in tanks in stainless steel or concrete, coated and not coated. Traditionally, wood isn't part of the method of wine conservation in Cassis’ whites with Protected Designation of Origin (AOC.
In 2011 Clos Sainte Magdeleine started a vast program of rehabilitation of cellars, including in particular the complete replacement of the existing tuns, a new system of thermoregulation automated by wine making vats, as well as complete renovation works of the grounds and walls. (See photos).
These works, which continued all year round on 2012, will allow to approach the next vintage on the best posssibles conditions. You have a complete point in our section "News"
A strict control of temperature and hygrometry insures a good conservation of wines after the bottling which is entirely made in the property and under the control of an oenologist-advice.