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 down to a minimum. Protected from oxidation and harmful bacteria, the grapes are left to develop the aromas specific to their variety.  In 2014, Chateau 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-acre vineyards are tended to mostly by hand with the estate producing approximately 7,000 cases per year.