Q & A
What is the ‘Aspersion of a vineyard’? Why we do it?
‘Aspersion’ is a French term used to designate the sprinkling of a given vineyard to help reduce frost damage to vines…
Q & A
What is called the aspect of a vineyard?
The ‘aspect’ of a vineyard is the direction that a slope faces, which is an important feature of vineyard locations, particularly in cool regions because it has a great impact on how the sunrays penetrate the canopy and warm up the vine during the day…
Q & A
What is the meaning of the word ‘arrachage’ when relating to the french vineyard?
‘Arrachage’ is a French term meaning ripping out vines from the soil…
Q & A
What are Inflorescences?
An inflorescence is a structure that bears the flowers that will become berries during flowering.
Q & A
What is budbreak (also called budburst)?
Small shoots arise from vine buds in the spring during the yearly vine development cycle known as “budbreak.” The new growing season is initiated by this procedure…
Wine History
What was called « submersion » (vineyards flooding technique)?
In the midst of the heroic fight against phylloxera era, we discovered that the harmful bug was hibernating on the vine’s roots during the winter period …(click to read more)…
Q & A
What do we call “Gelée Blanche” in a wine context?
One of the nightmares that plague the winegrower’s nights is “white frost” (called “Gelée Blanche” in French). The vineyards located at the northernmost limit of vine production are the most prone to it (many of the best wines in the world are made at this limit). The threat in French Read more…
Q & A
What do we call a “Gelée Noire” in a wine context?
The name “Gelée Noire” (French for “Black Frost”) refers to the midwinter frost. Despite the mounds, the cold can occasionally be so severe that the vine itself can burst and the buds freeze. This is how the Bordeaux vineyard, the Saint-Emilion vineyard, and especially the Pomerol vineyard all experienced serious Read more…