The wines are entirely made within the cellar. This former quarry’s ideal and constant temperature of 12°C is perfectly adapted to the production of MONMOUSSEAU wines according to a combination of traditional and modern methods.

• Vats: a capacity of 10,000 hl in stainless steel thermo-regulated containers.
• Bottling: a capacity of 3,000 bottles /hour.
• Production of wines within the cellar (15 km of galleries at a constant temperature of 12°C), 5km situated 20 to 30 km under the ground.
• Maturing and stocking in the cellar: a capacity of 3 million bottles.
• Disgorging: a capacity of 1,500 bottles/ hour.
• Packaging: a capacity of 2,000 bottles/ hour.