Working the land
The work of the land is a true symphonyorchestrated to reveal the deep soul of our terroirs. It’s a constant dialogue with nature. Careful observation guides every choice we make.
We prepare soils with varied plowing. This encourages deep rooting for our vines. Plant management is key. We focus on disbudding, leaf removal, and green harvesting. Every step helps achieve ideal ripeness. It also builds aromatic concentration. This is our terroir’s signature.
Our approach is parcel by parcel. We observe constantly, year after year. We care for our terroirs’ sustainability. Respect for living things is paramount. We practice organic growing, without synthetic products. The land can then express itself fully.
Harvest
Harvest at the estate is far more than just a picking; it’s the culmination of a year’s dedication. Between late August and mid-October, every cluster is carefully handled, undergoing two rigorous sorts. In the vineyard, our harvesters perform the initial selection. Then, under the watchful eye of Aimé, Christophe, or Isabelle, a second meticulous sorting reveals the qualitative potential of the harvest. This essential step allows us to tactilely and visually assess the grapes’ health, the ripeness of their seeds, the richness of their skins, and the structure of their stems.
