Vineyard work
As the days grow longer and temperatures rise, the vine enters a period of intense vegetative growth. The buds that opened in April quickly become shoots, leaves and future bunches.
It is a key moment, when much is decided for the quality of the coming harvest. To guide it, one ancestral gesture returns to our hands each year: sagattes.
In Provence, the word "sagattes" refers to a crucial spring operation: disbudding. It consists of removing suckers, the young shoots that will not bear fruit but consume sap unnecessarily.
By removing them by hand, we help the vine direct its energy toward the fruit-bearing shoots, ensuring better concentration in the grapes.
It is slow, precise manual work that requires knowing each vine and each parcel. This gentle gesture is part of our respectful, living approach to the plant.
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Vineyard work
Still guided by this search for balance, the estate continues its biodynamic practices with the preparation and application of plant-based infusions. Made from carefully selected plants, these natural preparations accompany the vine's development and strengthen its resistance to the spring climate.
Vineyard work
Following the work carried out this winter through sheep grazing, Guillaume and Nathan are currently uncovering the vine bases. This operation consists of gently removing the soil accumulated around the foot of each vine to aerate the trunk area, warm the soil and prepare for the season's mechanical work.
