Vinification

At the Château du Grand Caumont, Laurence Rigal along with her cellar master, Patrick Blanchard, use two different vinification methods in their cellars which are equipped with cement and stainless steel vats and barrels.
Each parcel is vinified separately. Each grape variety is vinified using the method best suited to achieving the desired result.

The grapes from the old Carignan vines as well as a percentage of the Syrah grapes are vinified whole, a method which is also known as carbonic maceration.
The grapes are harvested manually and placed whole in shallow vats.
The vats are pumped full of carbon dioxide, yeast is added and the grapes are left to ferment for at least two weeks. The free run juice is then removed and the fruit lightly pressed. The juice and pressed fruit are then blended to finish the alcoholic fermentation process and to allow malolactic fermentation to take place.

Traditional vinification methods are used for the younger Carignan grapes, the remaining Syrah grapes and the Grenache.
The grapes are harvested manually, transferred to a destemmer and crushed before being placed in vats. Yeast is added to each vat. The fermentation process takes from between 14 and 21 days with at least one daily pumping over to push down the cap. At the end of the fermentation process punching down and racking are carried out in order to extract the maximum quality from the raw material.
Two of the Château du Grand Caumont's best wines, the Cuvée Impatience and the Réserve de Laurence, are partially aged in oak barrels with the upmost care being taken to preserve the typical aromas of fruits and spices.