Our vinification process aims to maintain the freshness, finesse and character of Château CLINET wines.
Harvesting is always carried out manually. Following meticulous selection, gravity guides the harvested grapes to the vats in line with the harvesting plan.
On average, fermentation and maceration lasts for one month, before the wine is transferred into barrels. The ‘free run’ wines are separated from the ‘pressed’ wines, and then aged separately.
The layout of our cellars allows good traceability from the vineyard to the end of the ageing period. The production of a well-defined parcel can also be followed in each vat, then each barrel.
“After vinification, Château CLINET makes use of an automated vertical press, to extract the quintessence from the remnants of grape left in the vats. Rich in tannins, this ‘press juice’ may be used to bring structure to the final blend.”
The natural advantages of the Pomerol appellation have made an undeniable contribution to the quality and success of Château Clinet wines over the centuries. But continued investment in our production facilities has also been vital to achieving our full potential and, the technical installations we benefit from today, are amongst the most advanced.
Vinification cellar refitted in 2014
In 2004, the cellars were expanded and fitted out with state-of the art equipment, designed to get the very best from our grapes.
Situated below ground level to enable ‘gravity flow’ from the sorting area to the vat, the vinification cellar was again refitted in 2014, replacing truncated wooden vats with high-tech, thermally regulated stainless steel models.
A variety of sizes were installed to enable the traceability of grapes from different plots. A rail system runs around the gallery surrounding our production area, which allows the small harvesting containers to be manoeuvred easily.