vendange-savuit

Harvesting by hand

All the work on the vines is carried out by hand

Each vintage can be different depending on the climate of that year. So for example, every year, we adapt both in the vineyard and in the cellar when preparing our wines. Minimum spraying of the vines depending on rainfall and selective sorting during the grape-harvesting, which is carried out by hand. We harvest grapes “green” in July, which means that we cut a number of bunches in order to reduce the production per young vine in order to promote a better ripening of the grapes. All the work on the vines involving the area of the grape bunches (disbudding, thinning out the leaves, harvesting) is done by hand.

vendanges-daley
Vendange-Treize-Vents

The quality of the grapes

The quality of a great wine comes first and foremost from the quality of the grapes

The quality of a great wine comes first and foremost from the quality of the grapes. It is important to use healthy grapes to make the wine in order to ensure pure aromas and to avoid having to carry out a treatment (fining) of the wines during the maturation. The good ripeness of the grapes is also important in order to give our wines sustained structure. Long maturation periods are necessary in order to guarantee fine wines for laying down.

Authentic wines

Our aim is to create authentic wines that excite your palate

Our aim is to create authentic wines that excite your palate, to bring out the pure aromas expressed by each grape variety and to work on each of them in a different way with rigorous monitoring during the maturation periods. The decisions are made jointly by Cyril Séverin (owner and manager of the operation and monitoring of the wine production), Vito Ferilli (head of cultivation) and Loic Sénéjoux (wine production manager).

vendange-valeyres