Faithful to its philosophy, the Arjolle estate searches for optimal quality grapes according to the types of wines being produced.
Harvest date is selected one parcel at a time, and it must correspond to exact maturity criteria. This is accounted for during grapes taste-testing (we’re looking for harmony between the skin, the pulp, and the seeds), but also through lab analyses (degree of alcohol content of the grapes; concentration of sugars, etc.).
A first manual harvest is completed. This lets us select the grapes from particular parcels according to the vintage these grapes will be used to produce. Generally, grapes harvested by hand are used in lighter wines that are easy to drink and less concentrated.
Then, three-quarters of the parcels are harvested by machine which is specially fitted with a seeder, so the grapes are picked and cleaned immediately at harvest. This ensures excellent sanitary quality of the grapes harvested.
These grapes are then loaded into a harvest tow and brought to the winery where the production can begin…