The pruning period sometimes starts in December and lasts until March. As we say in the jargon, we make the vine “cry” by making drops of sap appear at the incisions. It is on this pruning that the quantity and the quality of the fruits and thus of the harvest depend in part; by decreasing the number of branches it reinforces the vigor of the vine to give stronger branches and bigger berries. It is a delicate work because we have to choose the branches to keep, according to their aspect and the number of expected bunches and thus the yield.


Continued pruning and taking of cuttings for future plantings.


These are the very last prunings before the vine awakens. The time has come to plough; the feet must be “de-shovelled” (bringing the earth back to the middle of the path) and then “de-cultivated” (pulling the earth between the feet towards the middle of the path)


Time of the plantations and the palissage. The branches without rigidity must be supported and are therefore attached to rows of wire (2 or 3 horizontal rows held by stakes).


It is the time of the fear of frost with superficial ploughing for weeding (the reasoned culture suppresses the chemical weeding), spraying to prevent the attacks of the oïdium and the mildew, and the thinning out of leaves which ensures a better aeration of the bunches.


During the flowering period, the time has come to “tie up” (binding) and “trim” (cutting) the shoots. It is also the period of “épamprage” to remove the gourmands (useless shoots) on the rootstock.


These are the spraying of Bordeaux mixture and the last prunings of too long shoots. Only the weather now influences the future harvest, it is estimated that the harvest is done 100 days after flowering.


The work of the soil is not recommended at this period, it is necessary to hope for sunshine by doing some maintenance work in the vineyards. It is also the month when the grapes change color! The berries turn from green to yellow or red. This phenomenon is called veraison. It becomes sweet and less and less acid.


The biggest moment of the year with the harvest that starts in the middle of the month as soon as the grapes have reached an optimal maturity. Sometimes mechanized. Then follows the work in the cellar for the vinification.


The harvest is sometimes prolonged, but it is in the cellar that the winemaker is busiest for the vinification.


It is now the preparation of the winter. To be properly protected from frost, the feet are “ridged” (covered with earth).


Pruning can resume by the middle of the month.