From the end of May through July, work in the vines is very important. The suckers have to be removed, since these shoots bear no fruit and can slow the maturity of those that do. This task in French is known as “épamprage”. Several operations help peg back the vigorous growth of vines: the canes have to be tucked up into the wire trellising and trimmed. Trimming, which consists of cutting off the top part of the branches, improves sun exposure and ventilation for the bunches. De-leafing also allows the grapes to get the maximum benefit from the sun.  

The vines flower in June. Then 100 days later, the winegrowers know that the harvest can begin.

If everything goes well at the start of the summer, the flowers are pollinated. Then fruit set occurs, with each flower being transformed into a tiny green grape. These little grapes then swell and when they reach half their size - about the size of a pea - the bunch then moves to hang downwards. The grapes continue growing, eventually swelling out to touch each other.

Then in mid-summer, veraison occurs, when the green berries start to ripen and change color, reaching optimum ripeness before being harvested, and then transformed into the delicious nectar served to you in a bottle!

Everything is done so that the fruit on the vine attains the desired optimal quality. To make good wine, you first have to have good grapes.

Discover the growth cycle for vines in Bourgogne :