Chateau Calvimont Graves

Xavier and Caroline Perromat took over Château Calvimont in 2012, along with Château de Cérons. The couple purchased Xavier’s parents’ estate and actively began to put their own stamp on the vines and the wines.

Château Calvimont comes from specific plots which have always belonged to the Cérons estate. As a matter of fact the Marquis de Calvimont was the owner in the late 18th century. Viticulture is sustainable and winemaking in the gravity fed cellar is precise, producing restrained yet characterful wines with a fine minerality and balance. The vineyards are on a plateau of gravel over limestone overlooking the river Garonne, perfect terroir for Sémillon, Cabernet Sauvignon and Merlot in particular.

Xavier’s vines grow on a fine gravel soil over a deep limestone subsoil. The gravity-fed winery is designed for the gentlest processing of the hand-harvested grapes. Firstly, fermentation takes place in small, thermo-regulated vats, and lasts 20 to 30 days depending on the variety. Malolactic fermentation is in cement vats before the wine is transferred to French oak barrels (25% new) for twelve months.

Sustainability: Chateau Calvimont Graves

Château Calvimont has always been part of the Château de Cérons estate and winemaking here is included in its shared sustainability programme. In fact, the owning Perromat family has been following a formal environmental management system for some time and, as of 2019, its estates are HVE certified. Château de Cérons has a gravity-fed system on several levels in its winery which aliments both concrete and stainless-steel vats. The winery has been renovated and thermo-regulation put in place to enable the vinification of both red and white wines. Xavier is committed to bringing out the essential character of Cérons terroir. And revealing the best qualities it has to offer: freshness of the fruit, fine minerality, elegant and soft tannins.