Harvest

Vigne chargée The vintner's work culminates with the harvest, when the grapes are shaken off the vines mechanically. There are 12 days between the Merlot and Cabernet harvests.
In the winery, the vats are filled at a controlled temperature of between 15° and 18°.
Sulphuring takes place at the same time, to remove certain yeasts and prevent the must from oxidizing.
Now an additional test of ripeness and purity on the must provides an exact profile of the harvest.

Broyeur
Harvest done by
specialized machine

Broyeur Vigne dénudée
Vine after harvest

		The vintner's work culminates with the harvest, when the grapes are shaken off the vines mechanically. There are 12 days between the Merlot and Cabernet harvests. In the winery, the vats are filled at a controlled temperature of between 15° and 18°. Sulphuring takes place at the same time, to remove certain yeasts and prevent the must from oxidizing. Now an additional test of ripeness and purity on the must provides an exact profile of the harvest.
	Harvest done by specialized machine
		Vine after harvest