Vineyard work
This year, the harvest began earlier than expected. During the week of August 15, Sylvain, our cellar master, carried out ripeness tests and sent samples to the laboratory. The results confirmed that the grapes were ready to be picked.
We began harvesting on August 19, 2025. We expected around 21 days of harvest, starting with the whites, then continuing with Grenache and the other grape varieties. This year, we were fortunate to be joined by around fifteen harvesters who came to lend a hand in the vineyard. The atmosphere is festive in the vines, and the cellar is gradually filling with promising juices.
Before starting the harvest, we taste, measure and observe our grapes the way you might watch a cake in the oven: enough sugar to give body, the right level of acidity to bring freshness, and well-browned seeds, a promise of silky, elegant tannins.
When every signal turns green, our harvesters take up their pruning shears to pick the bunches by hand, an essential tradition in Bandol.
A first sorting is done directly in the vineyard, with attentive eyes and a convivial atmosphere on each parcel. The full crates then make their way to the cellar, ready for the next stage of the adventure.
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Vineyard work
Still guided by this search for balance, the estate continues its biodynamic practices with the preparation and application of plant-based infusions. Made from carefully selected plants, these natural preparations accompany the vine's development and strengthen its resistance to the spring climate.
Vineyard work
Following the work carried out this winter through sheep grazing, Guillaume and Nathan are currently uncovering the vine bases. This operation consists of gently removing the soil accumulated around the foot of each vine to aerate the trunk area, warm the soil and prepare for the season's mechanical work.
