Veraison

July, usually associated with school holidays, was unfortunately far from restful for the team at La Bastide Blanche. Still, July also means veraison, the key moment when the vine and the grapes begin to change color.

As every year is different, late June and early July were particularly demanding: a heatwave forced the vine to withdraw into itself to better withstand extreme temperatures. In response to this intense heat, a chamomile infusion was sprayed on the vines to soothe them and to help make veraison and berry ripeness more even.

Green work was reduced during this period to avoid sunburn, meaning the burning or drying of the bunches. The team also worked to water the young plants set in the ground earlier in the year.

Optimizing the ripeness of the whites

To optimize the ripeness of the white grapes on the Ugni blanc and Clairette blanche parcels, which produce La Bastide Blanche Blanc, the bunches and shoots were repositioned to ensure ideal sun exposure while limiting sanitary risks.

This year, because the number of bunches per vine was reduced, no green harvest was carried out. Traditionally practiced at the beginning of veraison, green harvesting regulates yields by removing certain bunches, making it easier to control the concentration and ripeness of those that remain.

Among the olive trees

With vineyard work restricted, we focused our efforts on our dear olive trees. To limit egg-laying by the olive fruit fly, the fruiting olive trees were coated with white clay, making the olives less visible and helping protect the fruit.

The end of July also marked the end of disbudding, closed with a friendly barbecue to thank a wonderful, diligent and rigorous team.