Now this wonderful Chasselas wine is being « aged and bottled at the castle ».
Since autumn 2011, Clos de Chillon wine is harking back to its past.
Some forty barrels have been placed in the first area of the underground cellars, the last of which is where Bonivard, the protagonist of Lord Byron’s famous poem, was chained up.
This magnificent Chasselas white wine and the Gamaret-Garanoir red wine blend are aged and bottled at Chillon Castle by the Henri Badoux SA winemakers, whose headquarters are in Aigle.
After harvesting, the Clos de Chillon grapes are macerated with their skins for ten or more hours to optimise the aromatic potential.
Then they are gently pressed and fermentation takes place in barrels for several weeks at 16° - 18° C.
Afterwards, the wine is aged in the barrels for at least twelve months.
Over these long months, once a week the wine is “stirred”, an operation consisting of bringing up the fine lees to “feed the wine”. This will make the wine very rich and round.