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Know How

The Vineyard

The vineyard is separated in two parts, regarding the age of the vines:

The first part, the older one, is made of 120 years old vines, which still produce some grapes but have a low yield per hectares (around 15 to 20 hl/ha).

The second part, a little younger, is composed of 40 to 70 years old vines which produce approximately 40 hl/ha.

The harvest begins around the 20th of September and is hand-picked for the oldest vines.

The vinification

The plots are vinified separately in low volume tanks to preserved the specificities of every local soil. The fermenting time is about 21 days. It is closely monitored by some tastings and the know-how of the Jouffreau family.

Our extraction’s methods remain traditional and very respectful of the vintage's character. A gentle hilling-up is preferred to obtain a harmony between each of our wine.

All these specificities in the preparation ensures the exceptional quality of Clos de Gamot wines. They are also great laying down wines.

The ageing

The wine is aged in tun/large barrel during 18 to 24 months (it depends of the vintage). The ageing time is punctuated by the topping-up, racking, tasting and blending. It is during this period that the tannic structure become well and release all the complex aromas.

A traditional ageing

The extraction’s methods remain traditional and very respectful of the vintage's character.