The pruning is essential. The quality of production and the longevity of the plots depend on its success. The number of buds per plant indeed determines the delicate balance of vigor: pruning leaving excess buds leads to too abundant a harvest, unable to reach a sufficient state of maturity. Conversely, too much pruning results in an excess of vigor which favors the growth of the vines to the detriment of the ripening of the grapes.
The wines are always produced by vines that are at least fifteen years old. Our viticultural practices therefore have as their primary goal to keep the old vines in production as long as possible.
The acquisition by the grapes of a perfect state of maturity is the prerequisite for the production of a good wine. It is therefore towards this goal that all wine-growing practices lead. But by far the most important factor is the terroir: it is their ability to allow a given grape variety to mature well that distinguishes exceptioinal wines from the others. Allowing a grape to ripen well means ensuring that its components evolve together and at the same rate: sugar, acidity, aromas, tannins …
At the end of a year of work, the harvest time finally arrives. Everything is already played, or almost: the ripening is complete, the balances are set, or not, in the grapes. However, a part of suspense remains because it is in the last days that a good vintage still has a chance to become great. First we had to choose the date; examine the grapes, analyze them, feel them, feel under our fingers and our tongue the sweetness of the pulp and the firmness of the tannins; allow the grapes to finally reach perfect maturity.
The choice of the date of the harvest signs the quality of the wine and crystallizes it in history.
