The choice of a quality viticulture

Firmly adhering to a viticultural policy which can be described as "sensible" and environmentally respectful, Vincent and Eric Bovy rigorously put these principles into practice : natural manuring and treatments are the rule here. The soil is grassed to guard against terrace erosion and fertilisation is based on bovine manure. In addition surplus vine shoots are ground up on the spot, adding to the organic richness of the soils. 

The vines are trained in gobelet (single unstaked vine) and guyot ( single, double or arched branches trained on wire from a single stem).. The major part of the work is done manually because of the topography of the sites. This constraint nonetheless does not hamper the use of the latest technology whenever possible, for example in the use of a thermic leaf stripper which has efficiently contributed to the equilibrium of the of the foliar surface. 

Planting density is high : 9,000 feet to the hectare ( even higher if the incline of the slope is taken into account). 

The average age of the vines is around twenty years and the yields do not exceed 100 hl/ha for the Chasselas and Gamay and 50 hl/ha for the Pinot Noir. 

Spring pruning is the focus of special attention. The same care is devoted to the systematic thinning-out of unwanted buds and to "green" picking of surplus grapes (there's no hesitation in letting grapes fall) in order to control yields. Carried out manually, the grape picking is first strictly graded at the vine before passing to wine press or vat.

Regular analyses of the grape constituants are carried out from the month of August in order to determine the optimum maturity of the different varieties and fix the picking dates accordingly.