For Les Vignerons de Noelle, the final quality of the wine depends, above all else, on the choice of quality grapes during the harvest. The viticultural engineer monitors the vineyard all year long in order to control the parcels and give technical support for the care of the vine.
Data on each parcel (location, area, grape variety, age, soil and sub-soil type, yield history, treatments, sugar concentrations, acid content, etc.) are entered in the GIS (Geographic Information System) for the management and follow-up of all the soil regions. This state-of-the-art system has been implemented since 1997 and is the first step in the search for total quality combined with sustainable agriculture (preserving the environment). Day to day follow-up of the grapes' development, appellation by appellation, geographical area by geographical area, allows harvesting at the moment when the grapes have reached their optimum ripeness. Harvests are done by hand or machine, depending on the location, age and potential of the vine.

... to wine.

The work of the Cellar Master and the Oenological Engineer now begins. Actually, the harvest will be directed according to different strategies depending on the soil of origin, grape variety, grape potential and the objectives sought.
After the winemaking period, which lasts for two months, comes the ageing period. The tanks are tasted daily in order to follow the development of the wine and to perfect the winemaking using different operations (racking, stirring the lees, microbubbling, sulphiting, clarifying, etc.).
Bottling begins for the whites in the spring following the harvest and continues until autumn for some red wines. The high-performance technology of the packaging chain (pace, lot marking, control of centilisation, many types of bottles and cartons) meets the requirements of the strictest international standards for hygiene and safety.