Les Celliers du Chablais

In 1904, the year it was founded, the Association Vinicole d'Aigle hosted its new members' first harvest in rented cellars and presses on rue de la Gare and avenue Margencel, on the site of the building you can see today. In 1920, the Association Vinicole d'Aigle acquired the building, and then in 1931 bought an adjoining plot of land to build new cellars and presses. Constant extensions, improvements and innovations have been made ever since.

The Association Vinicole d'Aigle accounts for a third of Aigle's wine production. Some 135 winegrowers spread over more than 50 hectares bring their harvest - which is strictly programmed - to a winery equipped with self-draining vats that are automatically managed, with temperature and level control, and pumping over using individual pumps. The harvest is transported in containers. After pressing and cold settling, the whites are matured in vats. The reds are made from completely destemmed grapes and are vatted for ten to twelve days at temperatures of 28°C, with frequent pumping over. A special cellar is reserved for barrel ageing.