The vineyard of Château Gillet is spread over 70 hectares and produces 350,000 bottles annually. Merlot, Cabernet Sauvignon, and Cabernet Franc are grown, and this ensemble gives the wine a complexity that unites fullness with structure. Modern winemaking techniques are used by the Château, but the wines are matured in oak casks to ennoble each vintage. The white grapes are harvested early in the morning in the cool to preserve the aromas as much as possible. After yeasting, alcoholic fermentation takes place slowly at low temperature. At the end of the alcoholic fermentation, the wines are racked and filtered before being bottled. For the red wines, the vinification is classic. The grapes are vatted after destemming and crushing, then the alcoholic fermentation takes place at a controlled temperature between 25°C and 28°C, with two pumpovers per day for favorable color extraction.