Château La Gaffelière
Château La Gaffelière
WINERY

Hand harvest, meticulous grapes picking and full destalk.


The fragmented vinification (plot by plot) is made according to a method both modern and traditional.


- Some days of cold maceration then seeding and fermentation.


- Vats are pumped-over and the cap is punched.


- The vatting time in thermo-regulated tanks, then maceration at 28°C until the running off deadline determined thanks to tasting.


- The malolactic fermentation allows to reduce acidity and to soften the wine. It is carried out in new barrels and stainless steel tanks.

Winery : Ageing
Château La Gaffelière
ENGLISH | FRANÇAIS
Conception: Adelysnet