Château de Beaucastel, located in Châteauneuf-du-Pape, has announced the completion of an ambitious €12 million winery and cellar project, which has been in development since 2018. The inauguration is scheduled for May 21, 2025.
This project aims to expand the winery’s capacity while implementing sustainable practices to minimize water and energy consumption. The design harnesses natural elements—earth, air, sun, and water—using both traditional and modern techniques.
An architectural competition was launched to select a designer, attracting 300 firms worldwide. The winning entry came from Studio Mumbai, known for eco-responsible construction, in collaboration with Studio Méditerranée.
The new winery incorporates a large subterranean section that benefits from consistent, cool temperatures, which is critical in the winemaking process. Throughout the project, several original winery structures have been preserved, and a new wing has been constructed mostly underground.
Sustainability features include:
- Natural Cooling: A series of large reservoirs holds rainwater collected from the roof, improving humidity and cooling the winery.
- Ventilation: The north wind (Mistral) is channeled through openings to further cool the facility without using energy.
- Rainwater Management: The project aims for harvested rainwater to cover 95% of the estate’s water needs, used for cleaning and irrigation.
- Solar Energy: Solar panels mounted on the roof are designed to meet almost all the winery’s electricity demands.
Materials were sourced sustainably; for example, aggregates from demolished buildings were reused, and the outer walls were constructed using pisé (rammed earth) techniques, which involves local clay to create temperature-regulating structures.
Additional facilities have been built to accommodate staff and guests, enhancing the overall experience while fostering a commitment to eco-friendliness. César Perrin of Château de Beaucastel emphasizes that although the project introduces modern methods for sustainability, the fundamental wine production remains unchanged.