▸ 40 m² cellar. Old Port.

▸ Mistral nights vs Med sun

▸ Quietly savory.

Mars Wine Station’s first 40 m² cellar on Marseille’s Vieux-Port held six stoneware jars and two tanks; Pétrichor Red was raised there. Jar micro-oxygenation polishes tannin while keeping the blend bone-dry and quietly savory.

Marseille native Lionel Boillot turned a 40 m² harbor garage into an urban winery, sourcing certified-organic Rhône fruit to “bottle Marseille.” Pétrichor Red rests in porous stoneware jars that soften tannin without adding oak notes. Native-yeast fermentation keeps the texture vivid and the finish dry.