The Process

In the winery, the focus is on using the right technology that will pamper the grapes as whole fruit. Dry ice is preferred over Sulphur, which is kept to a minimum. The grapes are left to develop the aromas specific to their variety and are protected from oxidation and harmful bacteria. In 2014, Château Gaby embarked on a process to convert to organic agriculture. Its certification from the 2018 vintage onwards represents an important milestone in this process. The 40 acres of vineyards are tended to mostly by hand and the estate produces approximately 7,000 cases of wine per year.

Unparalleled Terroir

Flanked by the Dordogne River, the picturesque hills of the satellite appellation of Canon-Fronsac boast the same characteristics as the renowned Saint-Émilion. Limestone soils layered on top of clay buried deep in the earth with natural drainage enjoy perfect exposure to the sun, resulting in the most favorable ripening conditions for all grape varieties. This especially includes the Cabernet Franc which is used in increasing proportions in the final blend of Château Gaby’s wines. For years, the wines from this appellation have been considered an insider’s secret, but recently their quality has attracted attention around the world.

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