The cellar of the Ampelhus estate dates from 1872. It had been abandoned for 50 years because the previous generation no longer made wine at the estate. Jenia and Thibaud brought it back to life: modern equipment replaced the old tuns and muids. 

The cellar retains its spirit thanks to its majestic frame and its old ratchet press, still in use. Vatting is still done in the traditional way, by gravity through the windows. 

At the crossroads between tradition and modernity, the cellar of the Ampelhus estate gives the wines their memory and their soul.