Harvesting team doing all by hand
A frist selection of grapes is done in the vineyard
Well-deserved lunch before continuing to harvest
Harvesting the gobelet vines needs to bend down
The crates are awaiting to be filled soon
Long afternoons harvesting in the vineyards
Peggy holding the last harvested grape
Pierre supervises the crates arriving at the cellar

Harvesting period
We usually start to harvest around September 10th and continue until the first week of October. The maturity periods of the five varieties we cultivate are quite different. Syrah and Cinsault grapes are always the first to mature, and it is with this those we start harvesting in September. We finish the harvest depending on the year, with Mourvèdre, Grenache and Carignan.

Hand picking
We harvest by hand only in boxes of 30kg. The average yield on our arid slate soils, and working biodynamically without any chemical fertilizers, is very modest. It lies between 25 and 30 hectoliters per hectare, depending on the year.

We sort the grapes once during harvest in the vineyard. A second sorting is done just before steeping in the cellar.