The cellar of Saint-Maur

Formerly exploited as career of extraction of the tuffeau, these galleries serve then as subterranean houses following the example of the other cellars of the region. At the beginning of the 20th century they are used as cellars with wine, the region of Puy Notre Dame is mainly wine. Then, in the 50s, this place is transformed into production of mushrooms. 1998, the cellar was reorganized in place of visit.

By a temperature included between 12° et 16°, 500 metres of route, among 3 km of maze, allow you to learn three methods of culture of the mushroom (the culture in boxes, the culture in grindstones and the culture in bags) as well as the various stages of the production. After an explanation on the geologic evolution and the exploitation of the tuffeau (stone of the region of the valley of the Loire), you will also discover the conservation of wines in barrels and the life of the farmers of former days.