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Manual harvesting is done in a very short time, at optimum maturity, requiring around 80 people. In 2018, to reduce the risk of oxidation of grape juices, we redesigned the harvest. Starting with the replacement of traditional harvest hoods with stackable crates of only 12kg. In addition to the comfort of work for the harvesters, this change prevents the grapes from self-pressuring and thus producing a juice which, upon arrival at the cellar, would have already started to oxidize.
The grapes thus arrive intact at the press. The estate has also replaced its pneumatic presses with two hydraulic presses that are very respectful of the raw material. They allow us to obtain very pure and clear grape juices and thus avoid settling. In the cellar, the juices are transformed into wine with very little human intervention.
All of these changes combined with impeccable hygiene have made it possible to considerably reduce the use of sulfur.
