SUSTAINABLE DEVELOPMENT
The semi-desert climatic conditions and the absence of phylloxera allow us to limit preventive phytosanitary treatments as much as possible.
Our current standards are already very close to the French AB qualification and we have decided to continue this transition over the next 3 years.
The main diseases to control are powdery mildew and downy mildew.
We use products adapted for vines with a low deficiency period, changing the active ingredients to avoid resistance. We also work with machines calibrated with low volumes of water per hectare to avoid spreading the products on the ground.
We control the vertical positioning of the shoots with the following objectives:
- Increase the photosynthetic efficiency of the plant.
- Increase the balanced exposure of the clusters by increasing the concentration of polyphenols in the fruits.
This task is carried out with particular care to avoid burning the clusters from the afternoon sun (west face of the canopy)
Our estate is equipped with an automatic drip irrigation system. The watering schedule aims to apply to each planted plot the amount of water necessary for optimal growth of the vines (12 leaves per plant), while avoiding excessive vigor that would reduce the polyphenolic concentration and increase the risk of disease. We carry out periodic maintenance and calibration of the equipment, in order to ensure a stable uniformity coefficient at the valves.
In the plots intended for the production of our high-end wines, we carry out trimming, which consists of cutting the tips of the shoots positioned vertically at a height of 20 centimeters above the last support wire (structural wire).
This task is carried out manually in order to avoid unnecessary cutting of shoots that protect the bunches from sunburn.
We carry out monitoring and control of maturity in order to measure the main physicochemical parameters of the grape which subsequently define the quality of the wine.
This monitoring is carried out over several weeks by analyzing the following parameters:
- Weight of berries.
- Alcohol to be produced.
- Density.
- Total acidity
- Malic acid.
- Anthocyanins
- Total polyphenols
- Tannin maturity index.
The semi-desert climatic conditions and the absence of phylloxera allow us to limit preventive phytosanitary treatments as much as possible.
Our current standards are already very close to the French AB qualification and we have decided to continue this transition over the next 3 years.
The main diseases to control are powdery mildew and downy mildew.
We use products adapted for vines with a low deficiency period, changing the active ingredients to avoid resistance. We also work with machines calibrated with low volumes of water per hectare to avoid spreading the products on the ground.
We control the vertical positioning of the shoots with the following objectives:
- Increase the photosynthetic efficiency of the plant.
- Increase the balanced exposure of the clusters by increasing the concentration of polyphenols in the fruits.
This task is carried out with particular care to avoid burning the clusters from the afternoon sun (west face of the canopy)
Our estate is equipped with an automatic drip irrigation system. The watering schedule aims to apply to each planted plot the amount of water necessary for optimal growth of the vines (12 leaves per plant), while avoiding excessive vigor that would reduce the polyphenolic concentration and increase the risk of disease. We carry out periodic maintenance and calibration of the equipment, in order to ensure a stable uniformity coefficient at the valves.
In the plots intended for the production of our high-end wines, we carry out trimming, which consists of cutting the tips of the shoots positioned vertically at a height of 20 centimeters above the last support wire (structural wire).
This task is carried out manually in order to avoid unnecessary cutting of shoots that protect the bunches from sunburn.
We carry out monitoring and control of maturity in order to measure the main physicochemical parameters of the grape which subsequently define the quality of the wine.
This monitoring is carried out over several weeks by analyzing the following parameters:
- Weight of berries.
- Alcohol to be produced.
- Density.
- Total acidity
- Malic acid.
- Anthocyanins
- Total polyphenols
- Tannin maturity index.