Working in the vineyards

Work in the vineyard is primarily carried out by hand. In November and December, after the harvest, the long work of pruning the vines begins, which consists of cutting the vine shoots. Smoke from the burning shoots is part of the vineyard landscape during the winter.

From the Feast of Saint Vincent on 22 January to mid-March, the final pruning is carried out which allows us to regulate grape quantities to obtain the highest quality wine. At the end, only a single branch (known as a “baguette”) remains on each vine, which will be attached to a wire (bending the baguette).

The vines are completely ploughed. Turning the soil and passing between the stocks, which involves removing weeds from between the vines, is done on a regular basis.

From May onward, as soon as the vines begin to bud, a rigorous disbudding is performed to limit the quantity of grapes and to aerate the vines.

Trellising and tying are also performed at this time. (The vegetation is held between the wires and the trellis and thus protected.)

Three or four trimmings are carried out during the course of the season.

In summer, we thin the leaves (especially for Chardonnay) and carry out the green harvest.

There are various treatments to protect the vines against diseases such as Mildew and Powdery Mildew, but we must emphasize that every intervention is well thought-out, with constant concern for the environment.