Once the wine production period is over, activity turns to the wine-growing and the development of wine vintages. Close analysis and study of each plot of land allows for a very specific selection and helps develop an understanding of the qualities of the various types of soil.

The talent of the master winemaker lies in his ability to exploit the qualities of taste which a wine acquires as it evolves. A recently adopted technique leaves the best quality wine to mature for a period of 9 to 18 months in oak barrels. This allows the tannin time to mature and the nose of the wine to develop gradually.

The bottling process is at the heart of our activity; necessarily, since we produce 2 million bottles of wine each year. In the cellar the three essential elements of wine-production come together : the cultivation of the grapes, the wine-making and the bottling.

The first bottles of rosé wine were sold in 1947, bearing the label 'Estabel', but the cellar really developed from 1969, when the first production line was installed. If the wine-making process reveals the qualities of the soil and the varieties of grape, the bottling process allows the wine to age and slowly mature in a stable environment.

The white and rosé wines benefit from bottling in the months following the harvest. This allows the wines to keep the freshness and fruitiness developed during the wine-making.
The more hardy red wines can be bottled from April, around 8 months after the harvest.

Wine is a living and constantly evolving liquid. Each batch of wine prepared for bottling is tasted and, if necessary, altered. Such improvements can only be made because of the variety of wines which are carefully stored in the wine cellar.

To control the quality of the wines and to satisfy customers' needs requires real skill.

The safe storage of the wines in bottles is the end result of the painstaking work of the wine-producers in their vineyards and the wine specialists in the cellar.

The 'Estabel' and 'Fulcrand Cabanon' labels confirm the strong identity of Cabrières, the home of an inexhaustible supply of fine wines.