Our Work

In the vineyards

Pruning
Pruning is essential to quality. Without it, the vines would quickly become a jungle, difficult to control.
We use the Guyot/Guyot-Poussard method for our young vines, as my grandfather did, as this limits the development of wood diseases.
We shred the vine cuttings and use these to heat our buildings.

Tying Up
The pruned branches are attached to the lowest wire of the trellis. This allows for more a regular flow of sap to the buds and helps to manage the upward growth of the vines.

De-earthing
This consists of drawing back the earth that has mounded up between each vine in the row.

Disbudding
This is done after budbreak, when certain new young shoots are removed. This practice, along with trimming, is essential for controlling yields.

Trellising
This step consists of lifting shoots and arranging them on the wires to distribute the vegetation and keep the branches apart. It is an important operation which must be repeated several times during the vine’s growth period.

Treatments
We were certified organic (Label AB) from 2009 to 2016. However, the very difficult weather conditions (continuous rain plus mildew) in 2016 led us to use a synthetic treatment to save the harvest. We therefore began the process of conversion once more, and the 2021 vintage will again be certified organic.

Tilling and trimming
Tilling the soil aerates it and destroys weeds at the same time. Trimming, done with the help of a tractor, cuts the extremities of the growing shoots to create better air circulation and avoid the risk of humidity and rot.

Harvesting
The grapes are picked by hand when they have attained perfect balance between sugars and acidity.