The Project of a Lifetime
In 1940, in the midst of the war, our grandfather Pierre Amadieu built the estate’s historic cellar. For more than 85 years, all of our wines have been vinified and aged there. Even today, this facility remains at the heart of our daily work and stands as a testament to the vision and commitment of the generations that came before us.
So why build a new wine cellar in Gigondas?
Over time, our work, our needs, and our understanding of our terroirs have evolved. Since 2022, we have been developing plans for a new winery dedicated to both vinification and ageing, designed to provide greater precision and to bring together our three current Gigondas sites: Romane, La Machotte, and the village cellar.
More than just a new building, this project marks a new chapter in the history of our estate.
A winery designed for precision and respect for the grapes
Construction began in June 2024 and is scheduled for completion in time for the 2026 harvest.
This new winery has been designed to enhance every stage of the winemaking process, with a simple objective: to preserve the unique identity of our terroirs and to vinify each parcel with even greater precision.
The upper level, built from natural stone sourced from Beaulieu, will house the grape reception area as well as a new cellar dedicated to parcel-by-parcel vinification of our red, rosé, and white wines.
The lower level will feature a semi-underground ageing cellar, providing naturally optimal conditions for our oak barrels and large oak casks.
The entire building has been designed around a gravity-flow system, minimizing the handling of both grapes and wines throughout the production process—from grape reception and tank filling to barrel transfer. To preserve the freshness and integrity of the fruit, grapes will be transported from the vineyards to the cellar in small bins and gently transferred into the tanks through a gravity-fed reception system.
A new milestone in the project
After several months of construction, the structural work is now complete. For this new project, we once again placed our trust in the architectural firm Daniel & Cayssol, who had previously worked alongside us in 2015 on the expansion of our bottling facility.
From an architectural perspective, our objectives were clear: to create a building with carefully balanced volumes and natural light, while facilitating workflow and improving working conditions for our teams. We also wanted a discreet and understated design that would blend seamlessly into the surrounding landscape and existing estate buildings.
With sustainability in mind, the choice and quality of materials were given particular attention. Locally sourced cut stone and oak beams have been carefully selected to harmoniously complement the stainless-steel tanks and large oak casks that will occupy the winery.
Today, the building is truly taking shape, with its two levels dedicated to vinification and ageing, marking a significant milestone in the project’s development. The next phase will focus on the interior fit-out and the gradual installation of the technical equipment that will enable us to welcome the 2026 harvest.
More precise parcel-by-parcel vinification
This new winery will also allow us to further develop our parcel-by-parcel approach to vinification.
By working with smaller-capacity tanks, we will be able to vinify selected vineyard parcels separately and deepen our understanding of the unique potential of each terroir.
This approach will enable us to express more precisely the aromatic character, finesse, and balance of each of our wines.
New truncated cone stainless-steel tanks to preserve finesse
An important milestone in the project has been reached with the arrival of our new truncated cone stainless-steel tanks, manufactured in France by the Chalvignac Group.
The new cellar will be equipped with both single-wall stainless-steel tanks and double-wall insulated stainless-steel tanks, specifically designed to accommodate different vinification profiles. The insulated tanks incorporate a thermal barrier between the two stainless-steel walls, improving thermal inertia and helping to maintain stable temperatures throughout fermentation and maceration.
All tanks are fitted with temperature-control rings, allowing precise regulation of temperatures according to the desired profile of each wine.
The choice of a truncated cone shape also reflects our commitment to precision in cap management during fermentation. This geometry promotes gentler and more homogeneous extraction, limits exposure to oxygen, and helps preserve the finesse of the fruit and the expression of the terroir.
Finally, the choice of stainless steel reflects our commitment to the highest standards of hygiene and technical precision, ensuring that the quality of the grapes is preserved and expressed as faithfully as possible.
The next stages of the project
The arrival of the tanks marks the beginning of a new phase in the development of the winery.
Over the coming months, work will focus on installing the grape reception equipment, including the receiving hopper and the gravity-flow handling systems. At the same time, the gradual transfer of the oak casks and other equipment from the current cellar and the La Machotte winery to the new semi-underground ageing cellar will begin.
Each stage brings us one step closer to the full commissioning of this new winery, designed to serve generations to come.
As the estate approaches its centenary, this new winery reflects the commitment of the second, third, and fourth generations to carry forward the work and vision established by Pierre Amadieu Sr.
By investing in a modern, sustainable production facility designed to meet the challenges of tomorrow’s viticulture, we continue to pursue the goal that has always guided us: crafting sincere, elegant wines that remain true to their terroirs.
The project continues to move forward, one step at a time.
And we are already looking forward to welcoming the 2026 harvest.
Jean-Marie Amadieu