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The work carried out at Domaine de Villargeau is based upon a few simple concepts that guide our work every day.

 

  • The quality of our wines is determined first of all by the vines : yield is perfectly controlled through meticulous pruning and systematic de-budding; optimal maturing through the use of grass cover; environmentally-friendly, sustainable viticulture.
  • Vinification in the winery aims to coax out the potential quality of the harves : soft, gentle pressing; slow fermentation; temperature control; ageing on the lees; limited filtration.

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Grape cultivation

Our grapes are cultivated using the “low and narrow vines” method; this means that the maximum height of the plants is 1.3m and the distance between rows is between 1.3m and 1.4m.

The first stage consists of pruning, this well-known process which shapes the vine over the seasons.  It is performed by choosing the cane and spurs upon which the vine shoots will grow to bear the grapes for the next harvest, and by eliminating all the vine shoots that bore the grapes in the previous harvest.  This operation is carried out in the winter period up until the beginning of April.

When all the buds have begun growing and reach 3 to 6 leaves, we can then begin de-budding.   This is a type of green pruning where we select the vine shoots that have begun growing in order to aerate the vine and to only keep the right number of grape-bearing vine shoots to obtain the harvest volume we desire.  This operation also helps prepare for pruning as only the vine shoots best positioned for the vine’s long-term growth are conserved. This procedure is carried out in May and the person carrying out the de-budding has to examine each vine very carefully.

Accolage (tying down of the fruiting cane) is carried out in June and July in several stages and allows us to train the vegetation between two wires as the vine shoots grow.  The leaves and then the grapes will thereby be better exposed to the sun - essential for maturing - and aerated by the wind, preserving a dry micro-climate and better protection from any potential diseases.

Finally, harvesting takes place at the end of September/beginning of October, the culmination of the wine growing season.  We carefully monitor each plot, regularly checking the maturity of the grapes by tasting.  The grapes’ taste, sweetness, acidity, fruitiness and balance will allow us to determine the harvest date.