In our vineyards

Preserving the balance of the natural environment is a priority, as we wish to leave to our children the fertile and healthy land that we have inherited.


We use sustainable methods based on the surveillance and personal understanding of our vineyards.

To help us in our environmental approach, we have joined the SME (Environmental System management), implemented by the CIVB (Interprofessional Community of the Grands Vins de Bordeaux). Since our membership in the SME, we have adopted new methods more respectful of the nature and have built a strong environmental policy.






Afin de nous aider dans cette démarche, nous avons choisi d’adhérer au SME (Système de Management Environnemental), mis en place par la CIVB (Comité Interprofessionnel des Vins de Bordeaux).





Throughout the years, the developing stages of the vines determines our specialized labor as follows:


November to end of February: Pruning. This step is crucial as it determines the crop of the following harvest. We use Guyot Double method, leaving two canes with 5 to 7 buds per cane.


March-April: Suckering. Removing of the extra non-fruit bearing shoots. This step is important so that the fruit bearing shoots become vigorous while also helping to protect the vines against disease.


April: Plantation. Each year, we replace a small percentage of our vineyards. The varietal and rootstock of each plantation are chosen carefully, based on soil analysis, advice from experts and aquired experience.


June – July: Trimming. The vines are mechanically trimmed on the top and on the sides. Stripping is where the leaves are cut on the grape level – usually on the east side, which helps for the grape to be optimally exposed to the sun.


September: Maturity control – Through observations, tastings of the grape and analysis. When the grapes are ripe, mechanical harvest is begun with the grape-picker.


7 Chemin du Meine Bernard