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.