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.
We obtained HVE level 3 certification this year which attests to our efforts towards biodiversity, treatments, respect for water and biodiversity.
The clusters are picked by hand with severe sorting if necessary.