Four seasons of passionate work
Winegrowing at Château Bizard
Winegrowing is a cycle, a constant process shaped by the seasons. Each year, our team of winemakers carries out precise, time-honored techniques, drawing on their experience while adapting to weather conditions, soil types, and the natural balance of the vineyard.
Growing grapes in the heart of Drôme Provençale is, above all, about seeking harmony between the vine and its environment, in order to produce authentic wines from Grignan-les-Adhémar.
To be properly cultivated, a grapevine must be trained
(it’s important to remember that the grapevine originally grew as a vine climbing trees).
Vineyard Management and Vineyard Characteristics
The grapevine, which is naturally a climbing plant, must be trained to reach its full potential.
The structure of Château Bizard’s vineyard is based on specific technical decisions:
- The vine density is 4,000 vines per hectare.
- All rows are oriented north-south.
- The spacing between rows is 2.50 m.
- All our vines are trained using wooden stakes.
- The training system is double Royat cordon.
- The area of cultivated vineyards is over 20 hectares.
- The total area of arable land on the estate is over 55 hectares.
These practices help optimize sun exposure, natural ventilation, and grape quality.
The vine’s life cycle in winter (November through March)
The vine’s natural cycle begins in November after the harvest. This marks the start of dormancy. As the first cold spells arrive, sugars are stored in the roots, the leaves fall at the first frost, and the vine prepares for winter.
Starting in mid-January, we perform light pruning to increase sap flow in the vine. The quality of the fruit and the harvest will depend on this crucial step.
At the estate, the vines are pruned using the “cordon de Royat” method, with two horizontal arms leaving 4 to 5 shoots with two buds per vine, yielding a potential of 10 to 12 clusters. As the old winegrower’s saying goes: “Prune early, prune late—nothing beats a March pruning.”
Work is also being done to restore the vineyard plots: replacing stakes, maintaining the trellising, and cleaning the vineyard.
Spring vineyard work (March to May)
Winter dormancy comes to an end and the growing cycle begins anew: “the vine weeps.” At this point, sap can be seen rising to the tips of the shoots.
Buds begin to appear on the shoots, each containing a primary bud and a secondary bud. They eventually open: this is budbreak.
The soil is then tilled to aerate it, promote air and water circulation, and remove weeds mechanically.
Around April and May, two important milestones occur:
- bud removal (removal of non-fruiting buds)
- suckering (removal of unwanted shoots from the vine)
These practices help optimize grape production and quality.
Vineyard Management in the Rhône Valley During the Summer (May to August)
In early June, flowering begins, followed by pollination and fruit set, marked by the appearance of the grape berries.
We train the vines along the trellis to ensure good airflow through the foliage and optimal sun exposure, promoting photosynthesis.
The teams closely monitor the vineyard and watch for disease risks (downy mildew, powdery mildew, botrytis), applying preventive treatments when necessary, particularly Bordeaux mixture.
In July, the grapes continue to grow. Then comes veraison, the stage when they change color and become softer.
If the yield is too high, green harvesting is performed to enhance the concentration of aromas in the remaining clusters.
The grape harvest and wine aging (September through November)
The harvest begins when the grapes reach optimal ripeness. Each vineyard block is harvested at the right time, following physicochemical analyses and tastings.
A selective sorting process is carried out to ensure the quality of the wines produced in Grignan-les-Adhémar.
After the harvest, the work continues in the cellar: fermentation, regular tastings, racking, and aging allow us to craft balanced and expressive wines.
Sustainable, HVE-certified viticulture in Drôme Provençale
At Château Bizard, we are deeply committed to respecting the environment and preserving the terroir and vineyard landscapes.
Since 2019, the estate has been certified as High Environmental Value (HVE3), an official label from the Ministry of Agriculture that recognizes sustainable agricultural practices.
HVE certification is based on concrete commitments and measurable results, centered around three essential pillars:
It makes sense to have achieved the highest level of this certification, guaranteeing recognised and sustainable environmental performance.
Learn more about the winemaking process