Portfolio

IMG_5459-1200x900.jpg

CREATION CENTRE CONDITIONING VIGNERONS DU PIC

In order to bring the packaging site closer to the production cellar and have a marketing tool that is a true showcase of the Pic Saint Loup, Messrs. Yves EUZET (President) and Bruno DANELUZZI (General Manager) have entrusted the Ingevin Wine Engineering Office with the design and realization of this future project.
In collaboration with the architect David SABOURDY, the work will serve a sustained wine tourism activity in the heart of a now recognized appellation.

The construction will allow the eventual installation of a bottling unit, for the moment treated by service. The existing Bag-in-Box line will be integrated into the project.

Equipment in successive instalments:

  • Premise cooker of 3500 hl
  • BIB line
  • Service area for bottling truck
  • Semi-automatic shelving storage of finished products
  • Administrations and offices
  • Sales cellar and reception
  • Function housing
Untitled-design-7-1200x702.jpg

CREATION CAVE NEUVE CIRCULAIRE CAVES RICHEMER

The cooperative winery of Marseillan (34) also called Caves Richemer, bringing together the cellars of Marseillan and Agde, is historically located in the city center. It generates by its activity nuisances to local residents and has therefore decided to build for the 2020 harvest a new cellar on the outskirts of the agglomeration.

At the end of an in-depth comparative study, the members of the cooperative have chosen for its future production site, the ECOCHAI of INGEVIN, an ultra-modern circular cellar allowing the double economic and environmental performance:

  • Lower construction costs compared to a conventional winery
  • Reduced distances between each workshop
  • 1/3 decrease in labour costs
  • Reduction in costs related to accidents at work
  • Decrease in the use of natural resources (water, energy)
  • Reduction of theenvironmental footprint:photovoltaic roofing, rainwater recovery, ecological treatment of effluents

The Ecochai 4E of the Caves Richemer will include:

  • A complete winemaking unit with a winery of 110,000 hl
  • A vault of 340 m2
  • A storage space of 750 m2
  • A barrel cellar of 80 m2
  • Offices of 600 m2 including a meeting room, a tasting room and social premises

This new winery will allow the Richemer Cellars the development of direct sales to the cellar by integrating an oeno-tourist activity and the visit of the production site organized by the tour operators.

To make this ambitious project financially feasible, the leaders had to, beforehand, develop in the best financial conditions the current site adjacent to the pond of Thau and the port of the city of Marseillan. They also had to find and acquire a building plot to accommodate the new cellar. To do this, they called on theland engineering department of the company INGEVIN.

Unknown-1200x1600.jpeg

CONSTRUCTION CHAI, DOMAINE DU CLOS DE CAILLE

In an architecture signed RUDY RICCIOTTI, INGEVIN integrates the complete processes of an independent domain for the construction of this new cellar.

The estate will produce high-end wines that it will package itself. The project, buried in the hill, offers bold architecture and is part of the landscape.

From the reception-pressing of harvest to packaging, through winemaking, aging in barrels and storage of finished products, it is an independent cellar of high standing that will be operational for the 2021 harvest.

Mission limited to the process project management.

IMG_20210729_124957-1200x574.jpg

CHATEAU DE VILLEMARTIN: RESTRUCTURING OF A PARTICULAR ESTATE

Château de Villemartin restructures its winemaking tool to integrate the latest technologies and offer superior white and rosé wines.

INGEVIN supports the field in the choice of tools and their integration into the existing buildings of the site.

cap-insula-grand.jpg

CREATION PACKAGING UNIT GERARD BERTRAND

Creation of a packaging unit in collaboration with the Swiss architectural firm Luscher,for the company Gérard Bertrand,ideally placed from the logistical point of view (near the motorway) and a handful of km from the main cellar l’Hospitalet.

The trading performance of wine is intimately linked to the cost per bottle, while respecting quality and safety. Also, the Ingevin wine engineering office has optimized the operation of each square meter of the wine preparation cellar and the storage hall, the efficiency of the bottling lines by an appropriate configuration, and many other parameters (water, energy … ). At the end a production potential of 15 million passes of which here are some data:

  • A storage tank of 21,000 hl
  • A packaging workshop of 2 lines of 6,500 and 5,000 bt/h
  • Technical rooms
  • Offices and laboratory
  • Hot / Cold
  • Air / Nitrogen / Sanitary water
bebian-nouvelle-cave-1200x702.jpg

CREATION CAVE PRIORESS SAINT JEAN DE BEBIAN

Bebian Construction of the new cellar of the Priory of St Jean de Bebian, Estate recognized in Languedoc since the 70s for the quality of its wines.

The new Russian owner Mr. PUMPYANSKY decided to create the new Bebian winery and a leading wine-tourism site by converting the priory and the historic winery to these functions.

He entrusted the ingevin wine engineering office with the design and realization of the new winery with a capacity of 4,680 hl of winery performing the following functions:

  • Reception and sorting of the harvest
  • Qualitative vinification of the estate’s white, red and rosé wines
  • Barrel breeding
  • Packaging and storage of bottles
  • Sales cellar
  • Administrative offices
  • Agricultural sheds