Château Gombaude Guillot

mentioned, are managed according to the dictates of organic and biodynamic agriculture. In addition to productive sustainability, Olivier pursues quality decisively, with low yields, strictly manual operations in the field, and use of amphorae and cement for winemaking. The vinification process, variable depending on the label in question, involves a strict selection of the bunches after manual harvesting, which are then destemmed and gently pressed. The fermentations, conducted by only indigenous yeasts, take place mostly in cement or steel and last from 3 to 4 weeks. The masses are then transferred to amphora or barrique, 25-50% new, where they undergo aging for over 12 months. The wines are finally bottled without undergoing any filtration.

Labels that are somewhat unconventional for the area, but that actually manage to express the purest and most spontaneous face of Pomerol. The result is a taste that is soft and concentrated, supported by fine minerality and juicy fruit.

mentioned, are managed according to the dictates of organic and biodynamic agriculture. In addition to productive sustainability, Olivier pursues quality decisively, with low yields, strictly manual operations in the field, and use of amphorae and cement for winemaking. The vinification process, variable depending on the label in question, involves a strict selection of the bunches after manual harvesting, which are then destemmed and gently pressed. The fermentations, conducted by only indigenous yeasts, take place mostly in cement or steel and last from 3 to 4 weeks. The masses are then transferred to amphora or barrique, 25-50% new, where they undergo aging for over 12 months. The wines are finally bottled without undergoing any filtration.Labels that are somewhat unconventional for the area, but that actually manage to express the purest and most spontaneous face of Pomerol. The result is a taste that is soft and concentrated, supported by fine minerality and juicy fruit.