Our know how
Our job: to find the right balance between the soil and our winegrowing expertise
This is of the most important steps in controlling the number and distribution of fruit-bearing buds on each vine.
We mainly use the Guyot double pruning method: 2 canes with 5-6 buds on each cane.
The volume of the future crop depends on this operation.
suckering (removing extraneous shoots):
We remove non fruit-bearing shoots twice during the spring. These sap the vine's vigour and tend to bunch up the leaves and grapes. That is why suckering is a very quality-oriented operation.
Our goal is to protect grapes from grey rot and other vine diseases caused by humidity.
Removing unwanted shoots is much better for vine health, and is tremendously useful in fighting against grey rot.
After this process, we have a very good idea of the date of the future harvest (the definitive date, of course, is based on the ripeness of the grapes).
topping and thinning
The vines are topped (trimmed on the top) and the leaves are thinned in order to expose the grapes to the sun and also to keep vines from casting a shadow on other vines.
This enhances grape maturity and the quality of the future wine.
"Green harvesting" consists of removing the least ripe grapes after colour change, retaining the ripest ones in order to produce the best possible wine.
At this point, the vine's energy is focused on the grapes that are left, enhancing concentration and promoting ripeness.
double control of ripeness
We keep track of maturity in an analytical way, tracking sugar, acidity, pH and malic acid.
We also taste the grapes every day. First, we taste the juice and pulp, then the skin and finally the seeds.
This dual monitoring helps us to define the ideal date for picking for each plot.
the harvest: the culmination of a year of work in the vineyard
In keeping with our winemaking philosophy, we use state-of-the-art equipment to harvest the grapes in the best-possible way.
Totally autonomous thanks to our 3 grape harvesting machines, we adapt the rhythm of picking to ripeness, the age of the vines, the grape variety, etc. Furthermore, the mechanical strength and speed of picking are also adapted to each individual plot.
Grapes from each plot are separately picked and fermented to produce the finest quality.
Blending and ageing reveals the quintessence of our terroir.