" Viticulture and Winemaking "

Techniques

Louis-Gabriel de Jerphanion feels it is important to keep yields low. He prefers to do this the natural, traditional way. Fertilisers and chemical sprays are used sparingly, and only at the most propitious times, to limit quantity. Care is taken to adapt grape-growing methods to each individual vineyard plot.
The leaves are thinned in late August to provide more sunshine for the bunches of grapes. This speeds up the ripening process and helps prevent rot.
The vines are an average of 35 years old.

Hand picking

As the vintage approaches, every vineyard parcel is carefully observed so that the fruit can be harvested at the peak of ripeness.
The grapes are entirely hand-picked and sorted with draconian severity. Everything that goes into the basket to be crushed and pressed must be good enough to eat.
These standards mean that only perfectly ripe, healthy grapes are used to make the wine.