Pruning short and harvesting green

Vine cultivation requires particular care to obtain a high quality harvest. Controlling volume is essential with Provencal varietals which are traditionally very productive is done by pruning short and harvesting green. The rosé wines are also harvested green which is a feature of the area. Yields are deliberately kept at 20 hl/ha, well below the standards of the appellation Coteaux Varois en Provence, set at 55 hl/ha.

Reconverting to organic methods

The vines are grown with respect of nature, soil and the environment with a mode of conduct respecting the specifications of organic farming (Organic certification is being obtained).

No chemical treatment is applied to plots and they are weeded mechanically. The choice of weed control in both the row and inter row is needed in a region where heat can rapidly cause water stress on the vines. It is important to limit competition for water between vines and ground cover.

Manual harvesting

Harvesting of white and red grapes is done exclusively by hand over a period of 8 to 10 days, from late September to early October. Each bunch is carefully selected.

Le Cabernet Sauvignon in the "Puits" plot