EXPERTISE
WORKING IN THE VINEYARD
Vine pruning begins when all the leaves have fallen, and lasts from approximately November 15th to March 15th.
Pruning is used to select the fruit-bearing wood for the next harvest and to remove the wood that produced fruit in the previous harvest.
Pruning is essential. The quality of the harvest and the longevity of the vines depend on its success. The number of buds per vine determines the delicate balance of vigor: pruning that leaves an excess of buds leads to an overly abundant harvest, as the grapes are unable to reach sufficient maturity. Conversely, overly severe pruning encourages vine growth at the expense of grape ripening.
There is, not only for each plot but also for each vine, an optimal balance.
Winter pruning is extended into spring by green pruning, or disbudding.
The first aim is to prevent overcrowding of vegetation, which would hinder sunlight reaching the future grape bunches; then to concentrate the nutrients produced by the leaves towards the grape-bearing shoots, thus promoting their ripening. Finally, bud removal also allows winegrowers to select future pruning wood in advance.
After pruning, as the season progresses, the following steps follow:
- the folding (folding of the slat)
- shoot thinning (head and base)
- lifting (training the foliage)
THE GRAPE HARVEST
After a year of work, the harvest finally arrives, and the ripening process is complete.
They are done mechanically (harvesting machine) except for the oldest plot which is harvested by the family in a morning followed by a good meal to perpetuate the family tradition.
WORKING IN THE WINERY
Rosé wine
The maceration is very short, only 2 to 5 hours to extract a very light color commonly called onion skin.
Red wine
The maceration period can vary from 10 to 20 days to best preserve the fruitiness and tannins.
Alcoholic fermentation is responsible for transforming grape juice into wine.
The aging process then continues for 12 to 18 months in vats.
Our wine will end its life in the bottle.