Production and Harvest

PRODUCTION

Optimization of production tools:
Hardware adaptation (multi-functions)
Maintenance of the vineyard
Mechanical harvesting
Traditional winemaking

Sustainable viticulture:
Soil analysis
Reduction of inputs

Environmental Concern:
Recycling and use of rainwater
1st producer of solar energy in the region

HARVESTING

Progress:
Harvest at the end of September/beginning of October
Mechanical harvesting since 1992 :
 More flexibility and speed
 4 people for 10 days

Optimizing harvesting conditions:
Maturity of the bunches
Adaptation to the weather of the day

Fresh harvest processing time. <2h
Gentle pressing (pneumatic press)
Monitoring and control of fermentations (between 5 and 7 days)
Search for dry wines (TAV <9.5%) with high natural acidity

=> Good conservation and strong aromatic potential.