In winter, when nature seems asleep, winegrowers are busy behind the scenes. The work cycle of the vine is just beginning and the care lavished on the plant is crucial in this key season. Because, size depends on the good development of the plant and the future harvest. "At the end of November-beginning of December, pre-pruning is done to save time.The branches are cut in such a way as to facilitate the final short size with one or two eyes (called cup or Cordon Royat size). will usually be carried out from December to the end of March The number of eyes left on the vine will determine the future harvest potential Depending on the viticultural zones, we will leave (on each foot) 4 to 5 coursons of 1 or 2 eyes. Eliminated wood is then ground on the row.


The awakening of nature is progressive. It is done with tillage and plowing. In March, we return the land to air it and remove the weeds that have settled between the rows of vines. Mid-May, disbudding. Young shoots, buds or twigs, which are not necessarily useful to the productivity of the vine, are eliminated. If necessary, two successive passes are made. The phytosanitary campaign to fight against diseases also starts in the spring. Mildew, powdery mildew or flavescence dorée are in the viewfinder of the winemakers. Powdery mildew, for example, is a mushroom that settles, like a felt, on the leaf and the grain. It prevents it from developing and makes it explode. We fight against this mushroom with sulfur. Vigilance is required to prevent these diseases and make every effort to obtain optimal quality.


The flowering of the vine takes place, at home, between late May and mid-June with the appearance of small flowers that will give the future berries of grapes. In general, the harvest starts 100 days after flowering. It's a good landmark for us. To tame the growth of the vine, 1 or 2 "trimming" operations usually take place at the end of June - beginning of July. This is to remove the tip of the shoot in order to concentrate the sap towards the grapes and the more robust parts of the vine. In August, we select the best bunches of grapes. This is the green harvest, which is mainly practiced for young vines. This one makes it possible to regulate the yield of each vine and to optimize the quality of the vintage. The countdown has begun ... The climatology of the last month depends on the concentration of the grapes and the quality of the coming vintage.


The month of September ... the month of the harvest ... until the end of October / November, depending on the wine years and the more or less late grape varieties. It's the result of a whole year of hard work, which will ultimately determine the future quality of the wine! The grapes are harvested when the optimum quality is obtained. Samples are taken from the vines by measuring the amount of sugar in the grains using a refractometer. In general, the first grape varieties to enter the cellar are Pinot Noir, followed by Gamay and Chasselas, ending with Gamaret, Diolinoir and Merlot.