The harvests usually begin in the second half of September and often continue into the second half of October. Each plot is harvested as it reaches optimum ripeness, on the basis of all the relevant parameters available to us (analyses, tasting the grapes, weather forecasts, etc.). During this period, the estate employs about a hundred temporary pickers, mainly from the Bordeaux region. The grapes are picked by hand and placed in small crates with a maximum capacity of 8 kg in order to avoid the grapes being crushed under their own weight. These crates are quickly transported directly to the vat room with no intermediate operations. The harvest is raised to the highest level in the building and then descends to the top of the tanks by gravity. On the way, the grapes are meticulously sorted in two stages: • removal of vegetation (leaves, stalks etc.) and any grapes that are not perfectly healthy. • after the destemmer, a second sorting belt eliminates any grape stalks that could compromise quality. The grapes are then gently crushed and pushed into the vats by gravity. Alcoholic fermentation can then start.