Vineyards and the four Seasons

WINTER



"One hectare of vines produces less wood and less fruit than one hectare of forest. Have we ever seen anybody add fertilizer to a forest? " -Jean-René Nudant



The old method of single shoot positioning is used on the entire estate. Every vine planted (density of 10000 vines/ha) are grafted by our care. The pruned canes are grinded and put back into the soil to add natural organic compounds.



A deep ploughing buries all the grinded wood. This process will also allow us to cover the base of the vine in order to protect it from harsh and cold winters.



It is followed by a very slow decomposition and decaying of this wood making it assimilated by the plant in the following years.


AUTUMN



Approximately 100 days after bloom, the grapes reach maturity.



15 days to 3 weeks before harvest, samples are taken to follow the grapes' evolution and to fully optimise the starting date of harvest.



This decision and date will be different for every vineyard and for ever year.


SUMMER



Mother Nature remains the main author of our work. Canopy management and frequent ploughings to maximise soil aeration.



During this period, we thin out the leaves on the more humid parcel to allow wind flow and prevent rot.



"Controlled viticulture methods” are the treatments that we use in the vineyards. This means that we will only treat when necessary, without the use of copper and other harmful and polluting agents in our soil. We control diseases (mildew, powdery mildew) by respecting the environment and by creating an ecological equilibrium.




SPRING



Different types of ploughing follow one another in order to aerate the soil and to remove unwanted weeds.



"L'épamprage” or "l'évasivage” is a method of canopy management that is done manually during which we select the new shoots that will bear the grapes by removing the unwanted ones. This method takes very long and is hard work but it allows us to regulate the amount of bunches per vine in order to assure the quality of our crop. This work also consists in removing all unwanted buds (disbudding) in order to prevent the vines from wearing out unnecessarily.



The "relevage” and "l'accolage” consists in raising the wires and straighten up the shoots to keep them straight and well aerated.



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