From December to March we prune the vines by
hand with the “Guyot simple” style of pruning.
Between April and June, we perform de-budding to remove the
unwanted buds as well as those that might produce an over load
of grapes.
The month of June is spent tying up (lifting up the vegetation
on each side of the row by metal wires).
The harvest is usually performed at the end of September with
the help of a harvesting machine. Besides this manual labor
during the vine cycle, various work is carried out mechanically:
plowing, topping and trimming (shearing a part of the leaves),
and phytosanitary protection.
Immediately after the harvest, the grapes are
pressed by a pneumatic press allowing us to obtain the highest
quality juice.
We let the juice settle for 48 hours and then rack the must
to obtain the clarified juice.
After this procedure, the grape juice begins alcoholic fermentation.
This lasts from 10 days to 3 weeks at a regulated temperature
(18-19°C maximum) in our thermoregulated stainless steel
tanks. This low temperature fermentation helps conserve the
aromas of the wine.
Three months following the end of fermentation, we perform the
first racking to separate the clear wine from the lees. After
this date, the wines are blended (the regrouping of different
tanks in relation to their characteristics) and the first bottling
is generally carried out in February.
