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> Organic farming

The field includes/understands 28 hectares of vines. We produce approximately 100.000 bottles per annum. 60% of our wines are sold to private individuals.

Here main activities carried out during the 4 seasons.

The WINTER

• Size: it makes it possible to limit the lengthening of the feet and the number of buds. We cut according to what we wish to collect the following year. Then we collect the vine shoots to make good barbecues of them the summer!

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SPRING

• The fertilization: to bring natural manure.
• The sécaillage: to replace the damaged or broken stakes.
• The chock, cleaning, the folding and the tying of the astes: to prepare the vine for its growth.
• The décavaillonnage: to clean the vine of what surrounds it.
• Ploughing: to turn over the ground with the plough to hide grass.
• The épamprage: to remove the branches badly placed.
• Raising: to raise and position the branches in the plan of training.
• Plant health protection: with the pulp of Bordeaux (water and copper sulfate), suffers flower, lythothame (powder of rock). It is carried out until ripening mid-August.

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The SUMMER

• Topping or trimming: to cut the final part of the branches.
• Claws:  to air the ground.
• The installation of green manure (oats, rye, will raygras, alfalfa, colza) : to bring organic matter to spring.
• Stripping: to remove the sheets located in the zone of the bunches.
• The beginning of the grape harvest.

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The AUTUMN

• End of the grape harvest.
• The beginning of the size.

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