Well-tended vines
In winter, we use Poussard pruning to combat wood diseases and encourage the proper circulation of sap. At the same time, the soil is worked to encourage the vine’s development. In spring, it’s time to remove the “gourmands”, the shoots that grow on the trunk of the vine stock and don’t bear any grapes. Removing these branches helps to aerate the vine and reduce the risk of disease.
The Château’s team then takes care of the “échardage”, i.e. the removal of the internodes on the vine, to aerate the bunches of grapes. During the summer, leaf thinning continues to aerate the grapes and prevent certain diseases. Shortly before the harvest, we thin the vines to help the grapes ripen. The harvest, which begins when the grapes are fully ripe, is carried out by hand during September-October. The Merlot grapes are picked first, followed by the Cabernet Franc. They are then destemmed and sorted by hand on a sorting table, before being placed in vats.