I'm at least aware of similar things in Italy, Spain and Hungary, it does not seems particularly ingenious.
There are still such cellars in my area. Here is an article with pictures about it (in German): https://www.gasthaus-kreuz.ch/Archiv/reportagen_bierchaeller.... It is likely that comparable natural phenomena have been used in other countries as well.
The scree acts like a chimney during the cold winter periods. Warm and light air is expelled out of the upper part of the scree and is replaced by cold and dense air aspirated inside the lower part of the slope. The process leads to the overcooling of the scree in winter and to the occurrence of permafrost
In summer, the chimney effect is reverse and the permanent expiration of cold air prevents the vegetation from growing normally.
https://www.arlis.org/docs/vol1/ICOP/55700698/Pdf/Chapter_03...
That’s exactly what the parent comment is saying no?
This is literally part of the legendary origins of Roquefort cheese (the Roquefort Caves, which have a few more peculiarities like the “fleurines”, faults in the rock which provide ventilation to the caves, further improving temperature and humidity regulation and stability).
In Germany (particularly Bavaria), the ground above the beer cellars was planted with chestnut trees to provide shade and help keep the cellar cool during the summer. Which was also an excellent shady place to serve the beer. For the sake of simplicity, the customers were allowed to bring their own food - thus the Bavarian beer garden.