NOVEMBER TO MARCH:
Prunning and attaching the brunch to the wire.
NOVEMBER TO MARCH:
Prunning and attaching the brunch to the wire.
APRIL / MAY:
Removal of unwanted shoots and double buds.
MAY / JUNE:
Lifting the vines.
JULY / AUGUST:
Leaf removal (twice) & green harvest.
SEPTEMBER / OCTOBER:
Harvest & vinification in stainless tank.
CHATEAU MONBRISON
We harvest manually.
NOVEMBER:
Move to French oak barrels.
JANUARY TO MARCH:
Tasting and blending.
Start from MARCH :
Aging in barriels (40% new) for 18 months before bottling, racking every 3 months.
Laurent VONDERHEYDEN
Owner & Wine Maker
Marc DAULOUEDE
Wine maker & Technical Director
Philippe SEGUIN
Cellar Manager
Wila YU
Marketing and Communication