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.

In fall and winter :

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”

We also work on the stone walls essentially to counter erosion. Every year, we pass over a 1000 hours restoring these stone walls.

We use the goblet pruning (80 %) and the single cane pruning (20%).

We assemble and burn all wood from pruning to avoid the propagation of certain sicknesses.

Every year, we re-inforce wood stoke with a hammer.

Between 1999 and 2005, we have replanted nearly 1 hectare new vines on the slope.

In spring and summer :

In April, we de-budding by hand. The de-budding consists of removing the bugd and useless shoot.

We eliminate the proliferation of bad weeds with the help of dis-herbeuse that is carried on the back.

In May and in June, two times, we attach the vines to the poles with rush.

The treatments are done in part by helicopter and the other part by atomizer that rests on the back.

End of July, we perform a green harvest by hand.

To obtain the best maturity, we pick off the leaves by hand that at the bottom of the vine.

In July and in August, two times by vine, we clip the vine.

In September, we take samples to test and know maturity levels.

After all, we harvest !!! With the help to some 20 pickers, we perform the harvest by hand in 4 or 5 days.

The work of the vine-maker :
Our philosophy is to let the wine find its natural expression without manipulation.
Here are our principals steps of vinification :

Since 1996, the grapes are entirely de-stemmed

Maceration 3 to 4 weeks in open vats. The vats benefit from a system permanent which can cool or heat up must.

We run the wine and we press the grape-pomace to obtain the press wine.

The malo-lactic fermentation takes place in barrel.

In the course of rearing, the wine will need take racked a couple of times.

Normally, our wines spend 24 months in oak barrels.

Every year, we produce about 20 000 bottles.