Carillon d’Angélus wine estate has been praised for their research-and-develop approach to their products, from the selection of the vineyards to the configuration of the cellar building to the innovative techniques carried out in the wine-making process. The New winery of Carillon d’Angélus, designed by the firm Eric Castagnotto Architecte DPLG, was thought of as a nursery for a novel and high-tech approach allowing for the experimentation of prototypes. Examples of such innovative tests include an electronic mustimeter and grape washer. It also focused on the well-being of its employees through improved efficiency of industrial equipment and better workspaces.
The old winery lacked space to accommodate all of the innovations the wine estates wanted to launch in their production. The spaces were inefficient and did not retain enough room for the new and more advanced winery equipment. These factors led to the creation of a new 4400 msq (47361.21 sq ft) winery chateau surrounded by 3.30 hectares of vineyards capable of accomodating the most advanced high-performing equipment for the production and processing of wine. This included a harvest reception with a high-tech optical sorting, an 18-inverted-tapered-vat vinification room (with a system by hoist and a 100% gravity tank lift), a cellar for MLF (a fermentation process for wine), and an aging cellar. The building’s flexibility will later allow bottling and labeling equipment to be fitted within the space.
The winery’s architecture promoted technological advancement in the agricultural field and allowed the public to appreciate their cutting-edge techniques. These improvements helped highlight the attention the company has put into its products. The structure’s overall design helps emphasize the company’s ethos and agenda. It also highlights the sophistication of goods produced, for example, the Fleur de Boüard.