22 September 2010
Pierre-Marie and his son, Jean-Etienne, unload the grapes.
They are then sorted a second time on the sorting table by three people. A few pinkish bunches have to be thrown away but there is very little waste this year.
The grapes are then vatted using a conveyor belt and will macerate in their own juice in the vats for 6 to 12 days, depending on the appellation.
