Everything begins with soaking the wooden vats. They are only needed at this time of year and have become like real sieves.
3 weeks of work are needed. We must go slowly and gently moisten the wood so that it does not break. Then we must straighten each
stave and plug the holes. Then we completely fill the vat with water to test it. Some of our vats are very old. Thanks to a
Burgundian barrel maker, we can keep them in good working order. He has repaired several of them.
Wood is a noble material and is living. Unlike stainless steel, metal or concrete, it holds within itself properties
relevant for the harvest, mainly native yeasts (levures indigènes). Therefore, it is not helpful to add yeast to start off
the fermentation of our juice. This is a huge advantage and a guarantee of quality. It is necessary to bring out all the
equipment for the grape harvest and to prepare it: the crates, buckets and clippers, the salk, conveyor belt, presses,
sorting table; not forgetting the housing and food for the pickers. This is an important organisation where each person
in the team has a role to play. We collect all our grapes manually in crates of about 30kg. This is essential so that
these reach the cuverie as whole as possible. Some years a sorting is necessary. This is carried out at the cuverie.
It allows elimination of dry grapes, rotteness or any verjuice fallen inadvertantly in the crate.