Our vineyard management

The respect for Burgundian traditions

Here cultivation and vinification are managed with the greatest respect for Burgundian traditions. Vineyard management is classic: low-trained vines, which are very densely planted. (10,000 vine plants/ha).
 

Pruning is one of the most important tasks. It determines future yields through the ratio of grape bunches per vine plant and foliage covering. Throughout the entire vegetative and productive cycle, the vine-grower must prune the vines. In May and June we remove whatever is growing near the trunk of the vine or we remove the twin buds on the fruiting cane making sure to leave no more than 7 to 8 bunches per vine stock. It is necessary to trellis the vine, returning several times to prune each vine plant. In July, trimming eliminates young shoots, which exhaust the sap. Eventually, green harvesting must be conducted to eliminate excess unripe grapes in order to ensure optimal ripeness of the remaining grapes.

The fight against various parasites

Throughout the vegetative cycle, it is necessary to intervene in order to fight various parasites. Nowadays, rather than treat systematically, we have learned that it is better to observe and step in only if it proves to be necessary.

 

As for controlling grape moths such as Cochylis and Eudemis, sexual confusion allows for very direct protection against these two parasites. Regular observation allows us to determine the risk of infestation by acarinas so that intervention only occurs when the threshold has been reached. In this way, a balance between acarinas phytophagous and their natural predators, typhlodromus, is re-established.