Tight-knit arrangements of up to 7,000 plants/hectare on grass, unilateral Guyot-training system with 5/6 shoots and carefully measured pruning to maintain low yields (average yield 60 q/ha) all allow for a constant level of quality and make the fermentation process simple and natural.

We harvest strictly by hand in two or three steps. Plant after plant, bunch after bunch, we scrupulously select each single fruit and place it carefully in small boxes. This facilitates transport and avoids excessive amounts of fruit, which could trigger undesired fermentation.
This is quality.