On the outskirts of Aix en Provence, in the picturesque neighborhood of Saint-Cannat, lies Le Mas Bottero, ran by chef and owner Nicolas Bottero. The restaurant serves a varied menu inspired by the traditional Provence cuisine, with a modern twist, and has been awarded with 1 Michelin star since 2020.
The restaurant boasts an impressive wine list with over 400 references. Already users of the Coravin Timeless system, which allows still wine to be extracted without removing the cork using a needle, Nicolas and his sommelier Marlyne decided to adopt Coravin's latest innovation, Coravin Sparkling. With the help of this cutting-edge technology, they wanted to serve more sparkling wines by the glass without the risk of any oxidation, allowing them to offer better service for their guests while also generating more revenue coming from by the glass. Coravin Sparkling allows them to open any bottle of sparkling wine and preserve what is left in the bottle for as long as up to 4 weeks.
During the first 3 months of 2024, they have served additional prestige Champagnes from the Deutz house: Amour de Deutz, Wiliam Deutz, the Petraea and Les Rachais vintages from Francis Boulard, the Ruinart vintages Blancs de Blancs and 2011 vintage, the 7 crus of Agrapart.
The commercial results were remarkable compared to the same period the previous year:
- 36% increase in the overall volume of sales of Champagne
- Champagne by the glass sales increased to 50% of the total BTG revenue
- Champagne wastage -100%
- +150% more prestige Champagne glasses sold
Marlyne explains that Coravin has played a crucial role in the service offered at Le Mas Bottero: “Coravin makes our daily lives easier. Every day, we bring our cellar to life by offering a wide variety of references by the glass, in all price ranges and for all palates. We feel secure with this system, which guarantees zero loss on our opened bottles. Easy to use and maintain, it's our daily partner in cellar management”.
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