The grape harvest takes place from the end of August to mid-October in a "normal" year. The harvest undergoes two sorting stages in the vineyard: each picker makes an initial selection of grapes. These are then emptied onto trays where a second sorting is carried out by the foremen, supervised by Aimé, Christophe, or Isabelle.

This second sorting is essential for selecting the best grapes. It also allows us to assess the health of the grapes, the ripeness of the seeds, skins, and stems. The quality of the harvest will dictate the winemaking process: percentage of destemming, cold maceration, maceration time, frequency of punch-downs, etc. Depending on the difference in grape quality within the same plot, we may vinify in two separate vats (for example, to differentiate between the top and bottom of a slope).

The quality of the harvest across the entire estate allows us to see the result of the work done throughout the year, the experiments carried out in the vineyards, and to better understand our terroirs and the life of the vine.