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In Côte-Rôtie, the work in the vineyards is traditional. All work is done by hand, without tractor. Less than 5 people work during the year in the 5.5 hectares of the domaine Duclaux.
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The work of the vine-grower
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In fall and winter :
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Every year, we pull out with a spade about thousand dead or too old wines. We are plant with vine stock solely from “selection massale”
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We also work on the stone walls essentially to counter erosion. Every year, we pass over a 1000 hours restoring these stone walls.
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We use the goblet pruning (80 %) and the
single cane pruning (20%).
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We assemble and burn all wood from pruning to avoid the propagation of certain sicknesses.
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Every year, we re-inforce wood stoke with a hammer.
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Between 1999 and 2005, we have replanted nearly 1 hectare new vines on the slope.
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In spring and summer :
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In April, we de-budding by hand. The de-budding consists of removing the bugd and useless shoot.
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We eliminate the proliferation of bad weeds with the help of dis-herbeuse that is carried on the back.
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In May and in June,
two times, we
attach the vines to the poles with rush.
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The treatments are done in part by helicopter and the other part by atomizer that rests on the back.
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End of July, we perform a green harvest by hand.
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To obtain the best maturity, we pick off the leaves by hand that at the bottom of the vine.
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In July and in August, two times by vine, we clip the vine.
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In September, we take samples to test and know maturity levels.
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After all, we harvest !!! With the help to some 20 pickers, we perform the harvest by hand in 4 or 5 days.
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The work of the vine-maker
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Our philosophy is to let the wine find its natural expression without manipulation.
Here are our principals steps of vinification :
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Since 1996, the grapes are entirely de-stemmed
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Maceration 3 to 4 weeks in open vats. The vats benefit from a system permanent which can cool or heat up must.
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We run the wine and we press the grape-pomace to obtain the press wine.
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The malo-lactic fermentation takes place in barrel.
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In the course of rearing, the wine will need take racked a couple of times.
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Normally, our wines spend 24 months in oak barrels.
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Every year, we produce about 20 000 bottles.
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