Edouard and Michel Rovere refer to their vineyard management as Haute Couture. Due to the fragility of the soil, tractors are out of the question and so all vineyard work is done by hand or with a horse. They are wedded to perfect ripeness at the Domaine and are usually the last to harvest their relatively small production.
That said, the decision to harvest late is not a house rule. Rather, the aim is for total physiological as well as technical ripeness and the date of harvest is decided by the progress of the vines. Allowed, in the context of the appellation, to harvest 52 hectolitres per hectare, Domaine Labruyère’s production is always between 22 and 35 hl/ha.
Having only arrived at the Domaine in 2008, Edouard is aware that he is on a steep learning curve and that a comprehensive change to organic cultivation might be ill-advised at present. The viticultural regime is however based on sustainable agriculture, respecting the individuality of each plot. Edouard frequently states that his ambitions for the Domaine have been set with his successors in mind. Turning his back on chemical treatments, Edouard has noted that the bunches are now smaller, with small berries which, added to the limited production, make for added texture and density.
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