The vinification process is carefully thought out and adapted to each separate grape variety and each separate plot, as well as taking into consideration the unique gustatory characteristics for which each of the Vignobles Gonfrier châteaux is famous. The fermenting rooms offer a capacity of 100,000 hectolitres and boast the most modern and performing equipment (pneumatic press, cooling system, temperature control system, etc.). During each step of the vinification process, rigorous traceability is applied to all wine-making and food-safety practices.
• Red grapes are cooled to undergo a short cold maceration, which favours the emergence of fruitiness while preserving the future wines’ suppleness and subtlety. Alcoholic fermentation is carried out in tanks, between 26° and 30° C. The grapes macerate during three weeks in the tanks. The wines are then drawn and blended, ready to begin the ageing phase.
• White grapes are subject to cold pellicular maceration under inert gas (CO2). Following a slow and gentle pressing, cold stabilization lends the wine fatness and a certain aromatic richness. Alcoholic fermentation is then carried out in tanks using different strains of yeast, thereby strengthening the wine’s complexity. A portion of the Sémillons is fermented in barrels. The various plots are finally blended in the tanks.
• The rosé wines are the product of direct pressing of the harvest, which prevents any oxidation and results in very pale rosés that are fruity and light in the mouth.
• The clairet is the product of a slight maceration, resulting in a brightly coloured wine with powerful fruity overtones.