With vines producing between 30 and 55 hectolitres a hectare, we are looking for quality rather than quantity. The dense planting of the vines increases competition between them and means that the juice in each grape is more concentrated. The key is to have few grapes per vine naturally, to increase the concentration of flavours and the balance of the wine. The methods of pruning (guyot simple for the whites; cordon royat for the reds) also help attain this goal. All the vines are harvested by hand, which allows us to pick only the healthiest and most mature bunches, with a minimum of stress to the vine, fruit and soil.

Mâcon Cruzille, vins issus de l'agriculture biologique, vin bio certifié Agriculture Biologique