Château Gilbert & Gaillard


The basis of a fine wine is healthy grapes harvested at peak ripeness, which varies depending on the grape variety and the vineyard block.

Harvesting by Hand

All of our grapes are picked by hand with utmost care and taken to the reception bay at the winery in 15-kg crates. The fruit is destemmed and sorted by hand on a conveyor belt so that only the finest grapes are kept.

We deliberately rein in yields at between 28 and 35 hectolitres per hectare at the very most in order to enhance the unique character of each of our wines.

Tank Fermentation

Our tank fermentation is conducted in irreproachable fermenters that are both modern and pleasing to the eye – tulip-shaped Nico Velo concrete tanks. The use of concrete ensures excellent control over temperatures whilst their tulip shape avoids too much pomace rising to the surface and improves pumping over, punching of the cap and rack-and-return operations. These cutting-edge temperature-controlled tanks can be seen in the top Bordeaux Grands Crus properties such as Château Cheval Blanc and Domaine de Chevalier. Château Gilbert & Gaillard was the first winery in Languedoc to own them.

Barrel Fermentation and Maturation

Our barrel cellar houses approximately 75 barrels. It is entirely air-conditioned and humidified in order to maintain a constant hygrometry level of 75%.

Most of our barrels come from the Bel Air cooperage and are made entirely from French oak which fuses perfectly with our wines to produce superb bottlings. This is where our outstanding labels are matured for 2 to 3 years.

Bottling at the Winery

We bottle our wines directly at the property to complete an entirely integrated process. This guarantees control over the supply chain, from the harvest to distribution of our wines, and preserves maximum integrity in the wines.

Similarly, we also bottle our own honey and olive oil at the chateau.

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