The wines produced at Château du Grand Caumont have been produced with art and dedication by Patrick Blanchard, cellar master at Château du Grand Caumont, since 1988.

Full berry vinification requires great care. Bunches of grapes are machine harvested, and the full bunches are placed in shallow vats. The vats are saturated in CO2, individually yeasted and ferment for at least two weeks. The vats are then run off and the fruit lightly pressed. The run off and press juices are then blended to finish alcoholic fermentation and allow malolactic fermentation.

For traditional vinification the grapes are poured into a destemmer and then crushed before directing the juice to the vinification vats. Each vat is yeasted separatly. Vatting time is 14 to 21 days with pumping over at least once daily to clear the cap. Towards the end of fermentation we carry out cap punching and drawing off the juice in order to extract the maximum quality from the raw material. We also use temperature control.