The works from the spring have permited an optimal developping of the grapes and the harvest period is approaching. But the work in vineyard is not finished yet. Sébastien and Denis have to check regularly the maturing of the grapes, and they need to control all of our 20 parcels.

The grapes are tasted regularly and when we think the grapes will reach the stage of full maturity within 3 to 4 weeks, we pick by hand about 200 grape berries per parcel. Sébastien analyses these grapes in the cellar and depending on the percentage of sugar and acidity we will have to take more and more often samples of grapes in order to observe their development.

As the maturation process progresses the acids in the grapes transform in sugar under the effect of the sun and of photosynthesis, like in all fruits. The sugar content of the grape is of direct influence on the alcohol content of the wine: 17 gram sugar per litre are needed to get 1 % of alcohol . Thus, when a must (non fermented juice) contains 221 gram sugar per litre, the wine that will be made from this juice will have an alcohol content of 13 %.

As the harvest approaches samples of the grape berries are taken 2 to 3 times a week. This is an annoying activity but it determines the quality of our wines who never need a chemical correction. By harvesting at the right moment well-balanced mature grapes we can make natural well-balanced wine.

Hmm... the grapes are ripe, the harvest may begin !

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