CULTURE OF THE VINE  : A WORK OF ANTS

Throughout the seasons, our vineyards are maintained to obtain a regular and quality production. The maintenance of soil, the size of the vine and the fight against the deseases and pests are all important steps for the production of grapes, ensuring a quality wine.

From november to march, the winter pruning is an essential work for the sustainability of the wine. In our area we practice size "cup" for the gamay and size"guyot" for the chardonnay as is done in the Beaujolais. The size reduces the yield per vine to reach a maximum level of quality.

From june until the harvest,  we proceed to shearing. We cut all branches beyond to keep the vine good ventilation. During this period we destroy weeds and fight against diseases of the vine : powdery mildew and downy mildew. 

From may to august, we evaluate each day the maturity of grape and harvest potential. Then it is time to harvest. This is the reward of a year of work.