In the vineyard consisting of 4 plots situated at the top of the plateau, the work is very meticulous with de-budding, green harvesting and leaf thinning depending on the age of the vines and of each individual plot. Since 2006, 2 to 3 pickings are undertaken on the same plot to harvest the grapes. The harvest is all hand-picked in small cartons to keep the grape bunches in impeccable condition before the manual de-stemming that is done by a team of 60 individuals. This is so that only the entire grape berry goes into the new oak barrels.
The vinifications are directly carried out in barrels for 18 months. They are closely followed by the oenologist, Michel Rolland, who adds… “The extraction is significantly slower, therefore softer, the surface area contact between the must and the wood is greater than in the wooden vat. The objective is to produce an unctuous, charming, fleshy wine, in which the complete expression of the fruit is preserved. Pomerol is a jewel that obliges us to go beyond our limits. Our objective is both extraordinarily simple and of an extremely ambitious undertaking: To draw the best from the vines each year, regardless of the weather conditions”.