À bord et à terre

A yacht cellar is the hardest cellar in the world to run well: small, warm-blooded, raided nightly, and handed between stewardesses every season or two. Managing it from a spreadsheet built by three crew ago is how bottles vanish and owner favourites run out mid-trip. We manage cellars properly, because we also supply them.

A live cellar record with bin mapping: what is aboard, where it sits, what it cost, and what it is for. When crew change comes, the handover is a document, not folklore, the new stewardess knows the owner's Sunday Champagne and the charter guests' repeat requests on day one.

Wines have appointments. We track drinking windows across the cellar and flag what should be poured this season, what needs another year, and what should never have gone aboard in July. The cellar stays an asset, not an archive of missed moments.

Med to Caribbean, and back. We help decide what sails, what stores and what sells, then restock on the other side through our Caribbean network (St Barts, Antigua, Sint Maarten). Delicate bottles skip the crossing; the cellar is right on arrival in both hemispheres.

A yacht in refit is no place for Burgundy, power down, temperatures up, contractors everywhere. We collect the cellar into our climate-controlled storage near Antibes (€24 per case per year ex VAT, insured up to €100,000, fully documented) and return it racked and recorded when she recommissions.

Same-day on the Côte d'Azur, worldwide through the season, the provisioning service that built our name, wired directly into your cellar records so the re-order list writes itself.

Many of our management relationships extend to the owner's homes: private cellars set up and run to the same standard, through one account, often coordinated with the family office. One list, one supplier, every cellar, afloat and ashore.