The building dates from the 19th century. Built by the Lursalus family, owner of Château Yquem in Sauternes. The cellar was later modified to achieve the current appearance.
The vat section dates back to the 1960s. It is made up of 19 concrete tanks and 2 stainless steel tanks. Pierre Chariol has kept his concrete fermenting room, traditional in Saint-Emilion, for the 2 main advantages that this material brings: thermal inertia and microporosity.
These tanks are equipped with thermoregulation which makes it possible to manage the temperature of the wine, especially during winemaking.