We select grapes with a particular style of wine in mind, and then use the most appropriate winemaking techniques.
The condition sine qua non for making good wine is to harvest ripe, healthy grapes.
The cooperative's oenology laboratory enables every member to follow the degree of ripeness in their vineyards. Winegrowers are in constant contact with technical staff at the cellar to define the ideal date for picking in keeping with the profile of the cellar's various cuvées.
For instance, rosé wine calls for early picking in order to retain freshness.
In fact, ripeness is measured in keeping with several different parameters, and our laboratory systematically performs traditional analyses (sugar, acid, etc.) at harvest time. Furthermore, new techniques have been introduced to pinpoint the optimum moment to pick.