Here cultivation and vinification are managed with the greatest respect for Burgundian traditions. Vineyard management is classic: low-trained vines, which are very densely planted. (10,000 vine plants/ha)
Pruning is one of the most important tasks. It determines future yields through the ratio of grape bunches per vine plant and foliage covering. Throughout the entire vegetative and productive cycle, the vine-grower must prune the vines. In May and June we remove whatever is growing near the trunk of the vine or we remove the twin buds on the fruiting cane making sure to leave no more than 7 to 8 bunches per vine stock. It is necessary to trellis the vine, returning several times to prune each vine plant. In July, trimming eliminates young shoots, which exhaust the sap. Eventually, green harvesting must be conducted to eliminate excess unripe grapes in order to ensure optimal ripeness of the remaining grapes.