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The works made in vineyards

The precutting :

This operation comes true after the grape harvests, when sheets fell. It consists in cutting vine shoots in approximately 30 cms above the ground, what makes us gain 5 at 10 % at the total time of the cutting. The precutting brings to the ground of the organic matter.

Cuts tumbler

The cutting : The cutting is an important operation which aims at settling the production of fruits in quantity as in quality. The cutting is made during called period: the wintry rest

On the exploitation, we use txo modes of behaviour :

The cutting tumbler, for vineyards planted with the “gamay” vine. This cutting consists in leaving 4 - 5 let us chase, with 2 eyes, one on every horn of the stock, and to cut all the rest.
The cutting "guyot", is used for the chardonnay vine, which corresponds to the "Beaujolais Blanc". This time to cut it we leave a vine shoot of 8 eyes which we call a "baguette" and we also leave a “courson” with 2 eyes to be able to restart the following year.

The grinding of vine shoots :

The arrived end of cuttings, we are going to crush vine shoots, put on the ground during the cutting. These so bring some humus in the ground, what allows us not to put thorough manure. 

The replacement of stocks died by young stock Operation which consists, during the spring, in replacing stocks died by young plantations. It allows having longevity of the more important vineyard, because the more the vineyard is old, the more the quality is better.

A young stock

Remove the buds which are of excess :

When the vineyard begins to grow at the stage of spread sheets, we remove the useless buds along horns, as well as the refusals at feet of the stump. It allows to limit the zone of foliage in the heart of the stock and to spare time on the cutting.

Pollarding :

This operation is made 8 in 10 days before the grouping of the shoots of the year it consists in cutting the heads of the big twigs, what is going to allow the smallest to push and to have an about homogeneous vegetation, for the grouping of the shoots of the year.

The grouping of the shoots of the year : The vineyard at first is one bonding, if we do not drive it it starts again fast are natural instinct. It is thus for it that we collect twigs in rows and that we hold them by means of 2 wires and hooks.

Raised vineyard

Cut with shears :

The cutting with shears is an operation which is going to repeat 2 - 3 times during June, July and August. It consists in cutting the top and quoted by rows to stop the vegetation and not too much suppressed grapes behind sheets.

Thinning - out of leaves :

The thinning-out of leaves is thermically practised. That is we burn sheets at the levels of grapes on 20 cms high. It does not harm in the quality because the sheets which give the sugar are the new shoots. The benefactions of the thinning-out of leaves are an aeration of the stock which allows limiting the decay. Therefore, we use fewer products of treatments during the driving of our vineyards.

The thermal stripper

After the passage of the stripper