In the vineyards
The tips of the shoots show that the vine is awakening when the tears of the vine appear heralding the approach of Spring. In fact it is the rising sap which causes these beads to form.
In March the buds appear. They bud down emerges, and this stage is known as the bud break. The emergence of the buds is a delicate period. Spring frosts can destroy the whole crop overnight. If weather conditions are right the vegetation develops very rapidly. The bunches of grapes appear and the first wine-growers carry out their first tasks. The first stage is to disbud the vines, which involves selecting which buds will be left to develop and bear fruit.
The vines develop day after day and it is hard work. Weeds are removed. The first tying in starts. The branches are still fragile and they are carefully place between two wires. As the branches grow the wires are lifted. The flower blossoms in June. Good weather is essential. This is a delicate moment. The harvest depends upon when and the rapidity with which fertilization takes place. The flowers of the different grape varieties do not blossom at the same time. But whatever the grape variety, the wine-growers know that the harvest will start 100 days after the flowering, for things have always been thus.
The cellar’s wine-growers are helped by a technician throughout this delicate ‘green’ period of their work. Preparations are made for the harvest and everything is continually monitored.
In the cellar
The first vatfuls of the new vintage are bottled. Bottling is spread over a period of more than 1 year, depending upon the appellations and the ageing. The bottles are carefully stacked and for our finest produce transported to our outstanding ageing cellar at Culles les Roches.
This is an old railway tunnel at a depth of 680 metres dug into the limestone in the heart of the Cote Chalonnaise. This impressive place meets all the essential prerequisites for ageing wine: a constant temperature of 12°C, 85% humidity and silence...
Our wines could not dream of a better environment in which to age and improve before being tasted.