Four seasons of passionate work
Winegrowing
Winegrowing is a cycle in perpetual motion, that of life and the seasons. Every year, our team uses their increased experience to repeat the same work, but they are also agile and able to adapt to weather conditions, soil types, insects and lunar cycles. Cultivating vines is above all about cultivating balance, ensuring that the plant flourishes in its natural environment.
To be properly cultivated, vines must be trained
(remember, vines were originally lianas that grew in trees).
La structure du vignoble de Château Bizard est définie par les caractéristiques suivantes :
- The density of vines per hectare is 4,000.
- The rows are all north/south facing.
- The space between rows is 2.5 m.
- All our vines are trained using wooden stakes
- The vines are pruned using the double ‘Cordon de Royat’ method.
- The vineyard covers an area of over 20 hectares.
- The estate has a total of over 55 hectares of cultivable land.
Winter, from November to March
The natural cycle of the vine begins in November after the harvest. This is when the vine enters its dormant period. With the first cold spells, sugars are stored in the roots, the leaves fall at the first frost, and the vine prepares for winter.
From mid-January onwards, we carry out gentle pruning to increase the flow of sap in the vine. The quality of the fruit and the harvest depends on this crucial stage.
At the estate, the vineyard is pruned using the ‘Cordon de Royat’ method, with two horizontal arms leaving 4 to 5 spurs with two buds per vine, giving a potential yield of 10-12 bunches. The wisdom of winegrowers speaks for itself: ‘Prune early, prune late, nothing beats pruning in March’.
Work is also carried out to restore the plots, changing the stakes and trellising if necessary. However, the rigour of cleaning and disinfection procedures varies greatly from one estate to another.
Spring, from March to May
The dormant winter period comes to an end and the vine’s vegetative cycle begins – ‘the vine weeps’. This is when you start to see sap rising at the tips of the shoots.
On the small spurs, you can see buds forming, each bud housing a main and secondary bud. The buds eventually split open. This is known as bud break.
The soil is then ploughed to aerate it, encourage air and rainwater circulation towards the roots, while we carry out mechanical weeding.
Around April-May, two additional steps are taken: debudding (removing non-fruit-bearing buds) and suckering, which involves removing the shoots that have developed on the lower part of the vine and which draw sap at the expense of the other fruit-bearing shoots.
Summer, from May to August
Flowering begins in early June, followed by fertilisation and fruit setting. Fruit setting is when the grapes appear, starting out the size of a lead ball, then growing to the size of a pea.
We begin to train the shoots and attach them to the trellis, providing the foliage with ventilation and full exposure to the sun’s rays, thus promoting healthy photosynthesis.
The teams closely monitor the vineyard and the risk of disease, applying preventive treatments against vine diseases (mildew, powdery mildew, botrytis) when necessary, in particular with Bordeaux mixture.
July is the month when the fruit is in full growth. It remains green until the end of July, then comes the veraison period, when it changes colour and becomes more supple.
At this time, the number and distribution of bunches on the vines must be assessed. If nature has been generous, the number of bunches may be excessive. In this case, we carry out ‘green harvesting’ to promote the concentration of aromas in the remaining bunches.
Autumn, from September to November
Harvesting begins as soon as the grapes have reached optimal maturity. Each plot is monitored to harvest the grapes at perfect maturity, plot by plot, with selective sorting. The decision is made to harvest after physical, chemical and taste analyses.
Following the harvest, the team spends time in the cellar. Once fermentation is complete, the actual ageing process begins, with regular tastings and racking, followed by maturation.
Our Environmental Commitment
At Château Bizard, we share with our customers the same sensitivity to environmental protection, the preservation of the terroir, the wine-growing heritage and the landscapes that surround us.
In line with this philosophy, in 2019 we obtained HVE3 – High Environmental Value – certification, an official label awarded by the Ministry of Agriculture, which aims to promote agricultural practices that respect ecosystems.
HVE certification is based on concrete commitments and measurable results, centred on three essential pillars:
It makes sense to have achieved the highest level of this certification, guaranteeing recognised and sustainable environmental performance.