At Vignoble Alain Robert we still harvest about 1/3 of our grapes by hand.
Discover this yearly activity by spending a few hours picking grapes with other visitors and the winegrower's family.
Programme of the day: coffee will be waiting for you at the winery before we take you to the vineyard.
There, you will discover how the grapes are harvested by machine.
Then off you go, with the bucket and pair of pruning shears we'll lend you, cutting the beautiful Chenin Blanc grapes in a lovely lanscape.
You'll see the grapes you've picked arrive at the winery and be put in the press machine.
We'll finish with a tour of our cellar in the rock, to taste grape juice and musts from the tanks, before lunch made with regional food products is served with the wines produced by the estate.
Experience a local tradition!
A couple of weeks after the beginning of the harvest, local people enjoy drinking new wine with chestnuts roasted in the fireplace.
This new wine is not really wine yet - it is in fact fermenting grape juice that contains approximately 5% alcohol.
Come and spend an evening visiting our winery and our rock-hewn cellar and taste by the fireplace the wines produced by Vignoble Alain Robert with local food, new wine and roasted chestnuts.
Pruning is the vinegrower's main work during the winter. The pruning season starts after all the leaves have fallen, generally at the end of November, and
finishes in early-April at the latest.
Pruning consists in cutting the dry branches that were produced earlier during the year. Leaving a precise number of eyes (that will develop into a bud and then a branch carrying grapes) will help control the yield the year after.
A good pruner is able to prune one vinestock per minute. As 6,000 vinestocks have to be planted per hectare in Vouvray, it means 100 hours of work per hectare.
Come and spend a few hours in the vineyard to learn how to prune a vinestock. The technique will be shown to you by the vinegrower himself.