In Bommes, the nectar is precious. More than 65 pickers harvest the shriveled grapes at Chateau Lafaurie Peyraguey (1st classified growth). Half of the team returns each year. Here, we control three times the grapes: the baskets that are paid in Bastes, the Bastes arriving in the dumpster and then at the winery. “This allows us to see which picker did not understand,” said the Technical Manager.
Right now, the days are long to go faster. “We have plots of the different terroirs of Sauternes, which allows us to be well organized and not to pick at the same time,” he adds.
At the winery, several presses are used in particular small vertical presses. “We use the old techniques,” said Eric Larramona, manager of the estate. “This allows us to extract the most concentrated juice: the nectar.” Michou, often has to use his feet to push the skin and fill up the small press. The vintage is very good with sorting of their kind.
More info on Chateau Lafaurie Peyraguey: www.lafaurie-peyraguey.com. View more photos: Flickr