Grand vin de bordeaux

We take pride in our respect for the vines and accompany them all through their natural growth cycle. For this we are vigilant, it’s a daily task. Respecting the vines in this way, as well as their ecosystem, together with our wonderful soils “terroir” we obtain authentic wines. All these tasks in the vines are carried out manually: pruning, leaf thinning, de-budding, trellising etc…..

Le travail de la vigne

Pruning
Pruning is certainly the most delicate and the most important task to ensure a qualitative harvest, but also to ensure the lifespan of the vine. Pruning starts when the leaves begin to fall in winter and continues until spring. It determines the number of buds that will be left on the vine.

Planting
There are only great wines due to old grapevines and thanks to careful planting. La Rame and La Caussade have managed to conserve the old age of their vines. The average age is close to 45 years. To compensate the disappearance of old grapevines, one must interplant.

The ploughing
In the spring, the ploughing consists mostly of the aeration of the soil and the spraying of fertilizers to feed the vine and avoid any deficiencies. In the summer, they permit to eliminate weeds and to favour the absorption of the precipitations through the ground and the plant.

Thinning
Before the grapes reach maturity we have to eliminate some bunches; in fact, in young vines, the harvest is too abundant to produce a quality wine. It is the necessary to eliminate some so as to benefit the maturity of grapes left on the grapevine. The thinning, thus how, permits the conservation of the best grapes and the elimination of those we find less interesting.

The harvest
The harvest period is the most delicate but also the most exhilarating for us as winegrowers. It’s here where the winemaker will be able to express all his experience. The sweet wines are harvested manually by successive passages so that only the grapes botrytised (natural concentration of the grape) are picked. The grapes are brought in intact (without any pressing) to the press, within a maximum of two hours after the harvest. They undergo a soft and slow crushing which liberates a thick juice.
The reds are harvested partly by hand. The grapes undergo de-stalking before the berries are directly deposited into the temperature controlled vats

Le rendement
Le rendement est le nombre d’hectolitre produits à l’hectare. Les rendements autorisés à Sainte Croix du Mont sont de 40Hl/Ha. Nous n’en produisons que 30 voire 20 Hl/Ha pour que la qualité de nos vins soit maximale.

Trellising
Trellising consists of disciplining the branches by tying them to a structure.
In this way, we favour the best exposure to sun and, by way of consequence, a better photosynthesis. The work of trellising has qualities consequences on the maturity of the grapes.

Maturité
Une bonne maturité du raisin est un des éléments essentiels pour l’élaboration d’un grand vin. Pour que le raisin murisse bien, il faut que ses composants évoluent ensemble et au même rythme : sucre, acidité, arômes, tanins…, cela pour créer un parfait équilibre.

Fertilization
After sampling and analyzing the results of the soil, we add the nutritional elements that the vine needs to relieve any deficiencies.

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