During harvest-time our regular team is joined by thirty seasonal workers. Only hand-picking ensures the grapes remain unaltered and arrive at the vinification cellar in the best conditions. The bunches are transported in small crates to avoid any risk of crushing the fruit.
The grapes are first sorted on two successive tables (each several metres long) to discard any imperfect berries. A painstaking, draconian selection is absolutely indispensable if we hope to produce a Grand Cru.