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 According
to the domain's managers - who pace up and down the rows
of vines, to help the novices - two or three days are needed
to perfect the technique. Alain Delaunay specifies that
"it's often extremely subtle, because good light,
like good lighting, are very deceptive." But the
cutters are supervised: divided into teams of four, they
are under the responsibility of a porter. It is the job
of this "hotteur"
to ensure the quality of the gapes in the crates
he will be taking to one of the six small lorries.
This is where a second inspection is carried out.
The last one takes place in the winery, where, if necessary,
the speed of the "small conveyor belts",
which carry the grapes to the destemmer, is slowed down.
After the rigorous selection carried out at the foot of
the vine itself, followed by a succession of checks, what
is left are perfectly ripe grapes ready to release their
delicious nectar.
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Crates
 If a certain pressure weighs heavily on the grape-pickers, the grapes are subject to absolutely none. And with good reason: the crates, stacked one on top of the other, are never completely filled. So, it is complete bunches that makes their way to the winery. The type of crate used helps to dry the grapes naturally, eliminating any trace of humidity (water brings down the degree of alcohol naturally contained in the sugar of the fruit). The water can run off naturally, and the air ventilates the grapes.
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