Vineyard know-how

The alchemy of the wine

The high-class wine is not born only from the conjugation of geological and climatic factors. It is necessary that the vine generates a grape of great quality, and that the processes of transformation are made with perfection. Then only, the result is representative to this conjugation of the ground, the plant and the year when it was growing.

The Vineyard

It is never said enough, the essentiel is in the grape. To be done, under septentrional climate like our, the output must be controlled. It is impossible to produce red high-class wines beyond 45 hl per hectare. To be done it is better to cut carefully and to carry out a neat disbudding.

The majority of the production of Ampelidae wines results from vineyards of more than 30 years old and some of them are even more than one century old. The new vines are high trained (up to 2m of vegetations) making it possible to collect the maximum of solar energy.

The grape harvests

The grape harvest for Ampelidae lasts approximately 20 days and employs 20 people. The harvest of the grapes is exclusively carried out with the hand, criterion of success to have high-class wines... All the grapes are worked in the hour which follows the harvest, and a third of the grapes are even brought directly from hottors to the vat.

The pruning and disbuding of the trees are carefully done

The wine-cellar, were wine of good vintage lay.

The Breeding of the wine in oak barrels

All Ampelidae wines are bred in barrels. The proportion of new wood varies from one wine and one year to another from 5 to 100%. The nature of the wood is adjusted according to the vintages.

Discover the wines of the Domaine

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