In the vineyard

All year round, the team at Château Petit-Village carefully carries out all the traditional work on the vines, such as pruning and shoot removal, leaf stripping and green harvesting, to make sure that those grapes are more concentrated in substance and tannins.

We grow grass cover. This natural method serves to improve the structure and the biological life of the soils.
A horse-drawn plough is used for the rows of old vines planted in 1948. This ancestral method limits soil compaction between the vines. Our vine-growing methods include the use of biological control products and alternative pest control systems.

Since 2018, Château Petit-Village has been awarded High Environmental Value, Level 3 certification, in recognition of an excellent level of environmental performance. This certification is based on performance indicators relating to biodiversity, plant protection strategy, use of fertilisers and irrigation management.

In 2020 the estate started its conversion to Organic Agriculture in order to obtain the certification in 2022. 

A combination of analyses and tasting sessions determines when harvesting should start. The grapes are picked bunch by bunch, by hand, in 8-kilo trays. The harvest is kept in cold chambers in order to bring down the temperature of the grapes to around 5°C. Finally, there are two sorting processes: one when the grapes are picked from the vines and the second on the sorting table when the harvest enters the vat-house.