Working in Vineyard and Cellar

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Working in Vineyard and Cellar

It all begins in winter when the vine is at rest. We select two branches and a courçon, a new shoot. All other branches are cut. This is called the “taille”.

All shoots are cut off of the “taille” to allow a clean start.


In February-March we begin to tie the branches into bows to help the budding of the vines.


In April-May, we begin the pruning. All shoots are removed that do not grow at the top of the vine, i.e. all side shoots on the lower main stem are eliminated.


In June, the flowering starts and its date will, with some precision determine the date of harvest, normally 100 days later.


Cultivating and mowing follow. We cultivate and mow only every other row to allow for natural growth in the rows not touched. This keeps the vines strong and the weeds under control. Cultivating will aerate the soil and the mowing provides organic fertilizer.


June and July, the vines will be tied into an espalier. The new, young branches will be directed upward. The fixing is done by machines but needs manual detailing. The pruning of the foliage follows. We remove the foliage around the grapes manually to increase exposure to the sun and air to minimize the risk of rotting.


Next and based on the year, a « green » harvest may be necessary. “Green harvest” means that we cut excess grapes to limit the quantity and to guarantee quality.


August is the month of trimming. We cut with the aid of a machine the excess growth of the branches allowing the sunshine to reach the grapes.

September-October is harvest time. The starting date of the harvest is determined by the prefect and a committee of experts. The harvest starts with the grapes for the Crémant d'Alsace, usually around the 15th of September and finishes a few weeks later with the “Late Harvest” and “Selection de Grains Nobles” if the weather permits.


Then the long and slow process of winemaking begins with the fermentation of the grapes. Once our wine is ready to drink we need to bottle them. The timing of the bottling varies and depends on our other workload. Usually it begins in April and can last until late August. Once bottled the wine is stored without livery and is aged to perfection in the bottle. Patiently our bottles wait in our cellar and will be dressed in their livery only at the time sales. 


And then, finally you can taste and drink these master pieces, our pride and joy.