Work in the vines
Great wine comes from a great terroir, born of a mysterious alchemy between the soils, the microclimate, the grape varieties and the expression given to them by man.
Luc Peyronnet, vineyard manager, interprets this distinguished terroir with the greatest integrity: over the years, he has implemented integrated viticulture which takes into account the environment and working conditions.
He studies the sub-soils, adapts the grape varieties and root stocks in consequence, and plays on the different exposures. This is a craftsman who loves his work, and looks over the blossoming of the young wines and the good health of oldest, which are so precious.
Respect for the soil is a daily preoccupation. The vineyards are ploughed, almost removing the need for herbicides. Others are grassed, on the other hand, which allows for less leaching and better control of vigour. The manuring of the soil is usually organic. The biodiversity is preserved.
PROGRESS IN AGRONOMY
Preventive measures have been developed to reduce the use of phytosanitary products: the pruning method has allowed overcrowding of bunches to be avoided, upkeep of the trellis has allowed for optimisation of the canopy, leaf removal has been mastered.
Deep empirical knowledge of each parcel allows recourse with total peace of mind to progress in agronomy and high-technology resources. The meteorological data, the development of modelling of diseases and pests, and the monitoring of the vigour of each parcel have resulted in a marked reduction in inputs. From the 1990s, biotechnical control respectful of the environment has been applied (sexual confusion), excluding the use of pesticides and favouring protection of the fauna. The population of natural predators is preserved from the pests of the vine. In parallel, water consumption is managed rigorously and effluent is reprocessed.
Over the years, this enthusiast has surrounded himself with a vineyard team whose commitment is exemplary. The oldest initiate the youngest so that the great tradition of skills like pruning can be perpetuated with precision. Pruning of the vines from November to March is the crucial step that influences the vintage to come, but also the qualitative durability of the plant.
THE FRUITS OF A YEAR OF PASSIONNATE WORK
Although the passing years are supposed to bring wisdom, anxiety is always manifested when spring frosts threaten, or when summer storms rumble before the harvest. The vineyard manager does not regain his calm until the “grapes are in”: it is around a hundred pickers who busy themselves over a dozen days to hand pick the fruits of a year of passionate work.