Wine

Vine

  • 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.

Vine
Man

Wine

  • 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.

Wine

Man

  • Laurent VONDERHEYDEN
    Owner & Wine Maker

  • Marc DAULOUEDE
    Wine maker & Technical Director

  • Philippe SEGUIN
    Cellar Manager

  • Wila YU
    Marketing and Communication