This exceptional place has stored and protected true vintages from the ravages of time, which explains why traditional work methods are favoured here. This is one place where mechanical forklifts will not be replacing wooden wheelbarrows any time soon to move and store bottles.
Exemplary storage conditions
The Hôtel de Paris wine cellars have example storage conditions. These dark enclosures are protected from vibrations, noise, odour and draughts. They are ventilated, and are neither too dry nor too humid, with a 75% minimum humidity level and a steady temperature of 13° to 14°.
Hundreds of thousands of bottles lie in the still coolness, conjuring images of landscapes, châteaux and estates in France and abroad and echoing names such as Lafite, Rothschild, Petrus, Cheval Blanc, Yquem, Romanée-Conti, Dom Pérignon and Cristal Roederer. Stored under the watchful care of the cellarmaster and his team, the wines are served in the restaurants of the Monte-Carlo SBM resort, where diners can visually revel in the wines before discovering all of what they have to offer.
The bottles are arranged by vintage and lie in large grids or crates over nearly 1,500 m², the equivalent of a kilometre of wine racks. Approximately 77% of the wine stored in the cellars are in the process of ageing. Some wines have labels indicating they are “circulating”, meaning they are currently offered in the hotels and restaurants.
Expertise and know-how in the wine cellars
The cellarmaster and his team of 10 people work to uphold the establishment’s philosophy: respect traditional know-how and maintain and nurture the connection between the wine cellars and the restaurants, with the realisation that they are not only safeguarding the heritage of the fruits of labour of previous generations, but the tools of knowledge for those to come.
In addition to cellarmen meeting with wine-growers, a tasting committee comprising buyers, cellarmen and head sommeliers meets once a week. The number of people present and their diverse make-up ensure objective results and a low risk of error.
The contact between members of the tasting committee creates a real synergy between the different teams, contributing to a dynamic of constant learning and dramatically boosting sales.
Cellarmen, chefs and sommeliers also get to work together to draw up wine lists, taking into account food menus, wines available in the cellars and the identity of each establishment.