The harvesting is carried out at the optimum moment of the grape’s maturity.
Rigorous monitoring of the maturity is completed in order to determine the optimal date for the harvest.
The harvesting is performed entirely by hand. The grapes are initially sorted in the vineyard, then at the cuverie by a team of 8 people on 2 sorting tables.
The first sorting table allows us to evacuate the humidity, dried berries, and small insects that can be present in the bunches (ladybugs, earwigs, etc.). The second table allows the sorters to select the best bunches and possibly set aside those that will keep the stalks for vatting.
According to the vintages and the cuvées, 20% to 50% of the whole harvest is conserved, with the objective of giving a certain freshness to the wine, as well as structure, tension, and aromatic complexity.
Sorting is a crucial step in obtaining a great wine.