Accueil Earl du Grand Métifeu
I began this activity in collaboration with a local winegrower in 2012. Our mutual agreement is to prioritise quality over quantity.
To do so, we systematically reduce our yield through green harvesting in late June/early July.
To do so, we systematically reduce our yield through green harvesting in late June/early July.
I started this activity in collaboration with a local winegrower in 2012. Our agreement is to give priority to quality over quantity.
To achieve this, we systematically reduce our yield by practising a “green harvest” at the end of June-early July. That is to say that we remove a good part of the bunches of grapes to leave only 8 or 10 per vine stock. The resulting yield is sometimes very low but the resulting wine is always of good quality. The harvest is done by hand before passing on a sorting table and being de-stemmed.
To achieve this, we systematically reduce our yield by practising a “green harvest” at the end of June-early July. That is to say that we remove a good part of the bunches of grapes to leave only 8 or 10 per vine stock. The resulting yield is sometimes very low but the resulting wine is always of good quality. The harvest is done by hand before passing on a sorting table and being de-stemmed.
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