Wine Making

The region’s rolling hills and valleys have supported grapevine cultivation for thousands of years. The combination of thin topsoil on a bedrock of limestone, together with a unique micro-climate make it possible to grow grapes of outstanding quality.

After months of painstaking analysis of diverse plots of land, Eyal planted a selection of noble grape varieties: Cabernet Sauvignon, Merlot, Petit Verdot, Syrah and Chardonnay, with small, experimental amounts of Sauvignon Blanc and Viognier.

After all factors, however small, of soils, sub-soils, elevations and micro-climates had been taken into account, each plot was planted with the variety most likely to produce the highest level of fruit quality.
Fortunately, and, in part, due to the scientific studies undertaken – and no small measure of pure intuition – Eyal’s plot choices for the different grape varieties proved accurate, as subsequent vintages have consistently shown.

The vines are trimmed to approximately 5000 kg per hectare; the low yield helps ensure the consistently high quality of the grapes.

Clos de Gat relies on the vineyards` natural yeasts for the fermentation process, the wines thus gain greater complexity and fully complete the expression and uniqueness of the “Terroir” of Clos de Gat.

Red Wines

The red wines are made using both open and closed stainless steel, temperature controlled fermentation tanks. After barrel ageing the wines are transferred to settling tanks for several weeks prior to being bottled unfiltered.
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White Wines

The juice of the Chardonnay grapes, after pressing, is transferred into French oak barrels for alcoholic and malolactic fermentation. The wine is then aged on its lees for twelve months.

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Barrels

Clos de Gat imports fine French Oak barrels from two prestigious Tonnelleries. For inqueries on purchasing New or Used Oak barrels, please contact the winery.