The soils are covered by grass in order to make the vinestocks compete and obtain a better outcome. The plants are weeded mechanically.
Cutting of the vinestocks is being done according to Guyot’s method of the double cutting and disbudding is done manually in order to let air pass the grapes and to separate them accurately so that none of them touches the other.
Furthermore in june leafs are taken off by hand on the side of sunrise by means of which we achieve better aeration. If necessary some grapes are being cut out so that the harvest will potentially be of high concentration and compacting are being avoided. At the beginning of September, leaves are cut off on the side of sunset in order to expose the grapes to the last sunrays of the year.
The date of harvest is fixed after tasting of the grapes, their taste defines the right moment and the choice of winemaking.
Harvest is done per hand and the grapes are brought to the cellar in small crates.