Clairette Museum


Filtration scene

Here is Paul-Louis BARNIER, the grandfather who created the wine cellar just after the First World War. Successive filtrations aimed to slow momentarily the fermentation of the Muscat grape by depleting the active yeast. The wine, which is still rich in natural sugar and yeast, is then bottled in order to continue the fermentation process.

The yeasts that absorbe the natural sugar create pressure, foam and fine bubbles that highlight the delicate aromas of the Muscat.

The various instruments/tools used by the grandfather are:

  • the barrels used to store grapes
  • the chain washing the barrels
  • the tool for controlling the density and the alcohol contained in the wine.

In this room, you can see the old process of disgorging, bottling and labelling. The first character disgorges the bottle that was previously moved on the rack. This operation consists in expelling out of the bottle the deposit (rest of dead yeasts).

Then, the bottle is sealed with a cork, a wire-cap and labelled.

20 years ago, the labelling was made by hand at the CAROD winery.

However, it is currently possible to label 2500 bottles per hour if necessary.




The press scene 

The press was build in 1901 by ETS MARMONIER in Lyon. From the press the free run wine, the …  and the Rebeche wine (4th pressing)  are successively flowing.




The sulphate scene






The vigil scene

The vigil is a special moment as it evokes for many of us youth memories. During long winters nights, it gathers every one together, family members and neighbours in a sincere friendship spirit. The evenings were often very cheerful and ended with a glass of Clairette and homemade cakes.




The scene dedicated to M. CAROD.

87 years on the fresco, second generation. Nenette, last horse which has worked on the farm.

Legals informations - Réalisation Amenothès Conception

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