The harvest
"Harvesting is a decisive moment in the life of a winery.
They require know-how that can only be acquired through long experience."
First of all, samples are taken from the grapes to test their ripeness. Once ripeness has been reached, harvesting begins. The greater the maturity, the more concentrated the wines.
Harvesting is carried out mechanically, at a rate of 2 to 3 hectares per day. The harvesting machine allows great flexibility in terms of working time.
In 2003, for example, during the heatwave, the grapes were harvested at night to avoid bringing in the hot grapes.
The grapes are then quickly brought to the winery in stainless steel skips, which are then tipped into pneumatic presses where pressing can begin, a decisive stage adapted to each harvest.
In the production of our white wines, the must obtained by direct pressing must first be clarified. Fermentation can then begin. Here, natural yeasts are preferred. Fermentation lasts two to four months, at a temperature of 10° C to 18° C.
After several technical stages (chilling, filtration, etc.), the wines are bottled as soon as possible to allow them to evolve before marketing.