Logo : Château de Saint-Pey, Saint-Emilion Grand Cru

The programme for work in the vineyard is prepared in collaboration with Ertus Consulting.

Bordeaux style seems to be the best pruning technique for the vines at Château de Saint-Pey. It consists of leaving two branches, and is used throughout the vineyard. This encourages the vegetation to spread and enhances the ripening of the grapes. The removal of secondary buds, before they have developed, enables yields to be controlled.

This is followed by épamprage, the removal of any excess growth around the base of the vines, which would compete with the fruiting branches. Some shoots are selected for a natural reduction of the vine.
Effeuillage consists of removing leaves and secondary shoots in the fruiting area.
The bunches then benefit from more sunshine and ventilation, which assists the ripening process.

Green harvests take place during the final stage in the vineyard and allow a selection of the best bunches and for yields to be controlled.
Weeds are controlled by regular mechanical removal and natural grassing; no chemical weed products are used in the vineyard.

The plots are harvested one by one, as they ripen. The grapes are tasted and ripeness tests are carried out to determine the optimal time for harvest.
Picking is mechanical and accompanied by optical sorting. These innovative tools enable a high quality harvest, and only the ripest, most concentrated grapes are selected for the vats.

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