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In August, grapes arrive little by little at maturity until September.
The period of the GRAPE HARVESTS is manually made. Our exploitation asks every year, approximately twelve consecutive days of collection.
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The tray is then taken to cuvage to table grapes in a vat. The grapes in the tank is heated. Then it ferments. Finally it is pressed. |
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The vintagers cut the grape by means of a spinet.
The carrier takes the grapes picked by the cutters to bring in a tray. |
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The harvest is a difficult job, but it is above all a life in community with a certain atmosphere that is renewed annually. |
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Despite the fatigue and the clippings, the pickers are leaving us with nostalgia but remplient memories. |
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After four to five months locked in the cellar, the wine is bottled. BOTTLING is done to property.
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The bottles are dressed. They pass through bottle CAPPING and LABELING. |
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