In the vineyard, we practice small yields, with a maximum of 40 hectolitres of wine produced per hectare, which is +/- 1600 litres per acre (> Click here to see details of our technical sheets by vintage). We control our yield with a short pruning leaving, at most, 8 clusters of grapes on each vine. This low yield combined with a manual thinning of the leaves allows us to maintain good aeration and exposure to sunlight of the clusters, which is the best natural and organic way to fight against diseases.

We harvest the grapes by hand when they are perfectly mature and in a clean state. Our grape-pickers remain our best warranty for quality, since only the hands of man can provide for such a precise and valuable task.

The use of organic products and techniques to fight against diseases and weed is our basic rule. But we might not follow this rule if we have no other choice and if the quality of our harvest is seriously threatened.