For a few years, Christophe Perrot-Minot has favoured the use of products which are approved of in organic farming and he has reduced the doses of conventional products by observing the weather, wind, moisture and heat. He also seeks to recreate the microbial life of his soils and to improve their structure by systematically ploughing them and earthing up the vines in winter.
The guyot pruning is comparatively short so as to limit the production of the grapes and to ensure good grape ripening. Thinning out of the leaves and green harvesting may prove useful depending on the year to ensure an optimum ripening of the fruit.
Highly regulated grape picking
The harvest is entirely handpicked and first sorted in the vineyard itself, then carried in small boxes to a sorting table for a second selection. Every grape is cut in half to check its health status and eliminate those which are not perfectly ripe.
Depending on the year, a proportion of the whole harvest goes to the vats. It is delivered in small trays so as to keep the grapes intact and the terroir flavour as natural and as accurate can be. The grapes are calibrated so as to keep the smallest grapes of the oldest and most genuine vines. The estate is aiming at producing approximately 25 to 30 hectolitres per hectare on average for the whole production.