Our Vineyard

A great wine is first and foremost an irreproachable grape

Work in the vineyard varies with the seasons

In autumn and winter, pruning shears are used to prepare and cut until February. (Cup pruning – Royat – Guyot depending on the variety). Branches are deposited in rows, bundled, or burned. Then follows the work of amendment according to the analysis of the soil with inputs of compost and fertilizer in each plot. Treatments begin from the first buds until the harvest. The services of an agronomic engineer, with the support of a weather station on the field, allow a reasoned culture. The month of August is marked by a first effervescence among the winegrowers with the parcel visits carried out throughout the vineyard. Each vine is classified according to grape variety, age, yield, and health status. This fair self-discipline consecrates the work of each and determines the qualitative level of the category of contribution. The maturity of the grapes (degree, total acidity and phenolic maturity) defined from a sample on each plot, determines the opening of the harvest. Every week, a schedule is established by type of vine and by classification. A sampling, done at each contribution validates it. Our selective policy and rugged terrain only allow manual harvesting. The groups of harvesters give a thousand colors and accents to the slopes of Roquebrun.