Vinification

At Clos de Caille, vinification takes place in an architectural gem designed by Rudy Ricciotti, where we utilize winemaking equipment and expertise that blend technology with tradition. Our winery is strategically located in the center of the vineyard to minimize the time it takes to transport the grapes.

Clos de Caille operates with a “Grand Cru” philosophy, employing meticulous parcel selection and harvesting at optimal ripeness for each plot.

All parcels are vinified individually in their designated tanks.

The winery is designed to receive the grapes gently and respectfully through a gravity-fed process. We prioritize preserving the integrity of the fruit by avoiding any mechanical actions that could lead to crushing, ensuring the finest expression of the grapes.

For white and rosé wines, grapes are either pressed as whole bunches or destemmed but not crushed, followed by fermentation in temperature-controlled stainless steel tanks at around 18°C. Clarification is performed statically through natural sedimentation in the tank. The musts are then kept on fine lees for a few days. Our premium white cuvées are fermented and aged in demi-muids, which are rigorously crafted and selected, undergoing a fine lees aging process for 8 to 12 months.

For red wines, we also strive to maintain the integrity of the fruit. Depending on the vintage and grape variety, we choose to vinify either whole grapes or destemmed but not crushed fruit. We favor cold pre-fermentation maceration with a gradual start to alcoholic fermentation. Extraction is gentle and moderate, achieved through light pigeage or gentle pump-overs.

Our red cuvées are vinified in concrete “eggs” or small oak barrels from high-quality wood.

They are aged in barrels and demi-muids that have been previously used once or several times. Each container is carefully selected and tailored to the characteristics of each grape variety, aiming to eliminate any overpowering traits in the wine while enhancing its soul, true to the essence of fine crus.