In vatting room

Our new stainless steel vat with temperature controlled allowed our winemaker and its staff an essential tool to gently vinify wines. Thanks to the technology, we carry control of temperature during our different vinification (red, white, rosé and clairet)

  • For château Gantonnet white cold maceration with skin contact for 6 – 12 hours before pressing. Then 3 – 4 days of clarification to fix aromas before the “debourbage”. Alcoholic fermentation takes place in vats (maximum 18°), there is no M-L fermentation in order to keep good acidity.