well balanced, powerful, detailed, and ropy, with much volume. Harvesting Mechanical work This work begins with pruning using the Guyot simple system, with a cane of five to eight buds and a spur of one to three buds, followed by the drawing of the vine shoots. The vine shoots are removed and then are either burned or placed in the middle of the row to be crushed. Next is the repairs process, then the bending of the canes. Eventually, after the bending of the canes, grafting is performed. Pruning may begin once the vines have begun growing. This method offers the possibility of somewhat regulating production. The vines are tied up once they have already grown significantly; this is generally carried out two or three times. Green harvesting is practised more and more in this appellation. This process is carried out in order to regulate production and especially to increase the quality of remaining grapes. The manual labour method in the vineyard is finished upon completion of the all-important harvesting stage. Travail mécanique The high clearance tractors (enjambeur) are a great help. The different steps consist of crushing the vine shoots after they have been taken and placed in the middle of the row; a hole being made in the auger, where the vines stocks are missing, in order to plant grafts in the spring; ploughing or scraping, done in order to aerate the soil and eliminate any weeds; chemical weeding to kill weeds; several treatments of the vines, done in order to protect against fungal diseases (mildew, powdery mildew, grey rot, etc.) and some insects (Eudemis and Cochylis); regular trimming consisting in snipping or cutting excess vine branches (shoots) using the trellising system; mechanical harvesting carried out with a harvesting machine or a grape picking head mounted on a high clearance tractor (enjambeur). Yield The yield is around 1,620 litres per acre for red wine and 1,820 litres per acre for white wine. Minimum and maximum alcoholic strength by volume Wine making and aging Here are the general methods of wine making in this appellation. There are however small differences in approach amongst the different growers and traders. Red wine making The grape harvest is done when the grapes are ripe and is done manually or mechanically. The manual harvest is for the most part sorted, either at the vineyard or at the cellar with a sorting table, thereby