HARVEST
During winter time the agricultural economy about the vineyard management consists mostly in the execution of the dry pruning, cordon spur, and in the light use of fertilizers where necessary. From June, the equilibrium of the leaf canopy and bunches is carefully controlled through selective pruning.
Starting at the end of August, samples of grapes are picked and tasted once a week for their phenolic maturity analysis in order to establish the ripening curve of each single vineyard, of which there are 36 in all. These analysis were introduced in 1997, and are as well trained nowadays by Professor Yves Glories.
From these results, we can planning the harvest geography in the best way. We can obtain different indication for the vinification, considering the different and specific characteristics of the analysed area.
The harvest takes place between the end of September and the middle of October; it is carried out manually. Depending on the state of the grapes, one or more picking passages through the vineyard may be carried out.
The yield never exceeds 1 to 1.5kg of grapes per plant. The grapes are collected in aereated 30 kg crates and are brought into the cellar after, at most, three hours. From here, the vinification process begins.