Harvesting time is mid September. The grapes are picked by hand and put into 50kg bins known as “bennes” to keep them intact. The steep hillside vineyards mean hard work for those who carry those heavy loads.
The harvested grapes are quickly carried to our winery where they are partially destemmed, vatted, then cooled to keep aromas and prevent oxidation.
On our estate, harvesting is still a convivial and festive time when all the harvesters gather round a table to enjoy a hearty lunch prepared by Maryline (getting back to work is sometimes difficult…).