The work carried out in the vines is strictly monitored as the making of a good wine starts in the vineyard. The Estate has been using sustainable farming methods since 2010 in its soil and pest and disease management.
Debudding in spring allows us to control the size of the harvest and de-leafing in summer helps with the ripening and aeration of the grapes.
A thinning out of the grapes before the harvest can help to improve quality. The harvest is carried out by hand. A rigorous sorting of the grapes is also done before vatting with the aim of producing around 45-50 hectolitres of wine per hectare of wines.