Guillaume & Virginie Philip
Winemakers in Provence

Harvest

Harvest

Vendanges-domaine-des-diables

Harvest is approaching. The cellar is completely disinfected, the vats are descaled and equipment is installed. On the estate, harvest begins around 5th September. For three weeks, the cellar operates 24 hours a day, 7 days a week, because it is here that the qualities of our terroir will be revealed and that the work carried out throughout the year will bear fruit. The harvest is mechanized on a large part of the plots on the estate and is done at night so that the fruit is slightly cooler, which saves energy by not having to cool it. This is also important for winemaking because the cooler the harvest, the less the colour of the berries is released into the juice, which enables us to meet the demands of the consumer currently looking for Provence rosés with pale and bright colours. The sorting technology used on our latest generation harvester fully respects grape berries without damaging the vineyard. The fruits are then quickly transferred to the cellar in stainless steel tipping trailers with hydraulic flow. Once the grapes have been received, the wine-making process can begin.

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