About three weeks before the harvest, Didier CUVELIER, Michel ROLLAND, Isabelle DAVIN
(the château's own oenologist), Bruno CLENET (vine manager) and Didier THOMANN (cellar
master) go over the whole vineyard, tasting berries to add their personal impressions
to the data gathered through analyses.
At this time a careful study is made of the state of health of the grapes in each
plot and a harvest plan is set up. During these weeks before and during picking these
visual and tasting checks are carried out regularly. They are an essential complement
to the sugar content/acidity and tannin/anthocyanin analyses performed in our own
At Léoville Poyferré, the date to begin harvesting is decided jointly by the consultant
oenologist and the technical team one week before the first bunch is cut.
Since 1994, the handpicked bunches are placed delicately in small crates for transport
to the vinification cellar. The bunches are sorted by hand before de-stemming and
are then sorted a second time mechanically and manually before crushing. Different
plots and grape varieties are vatted separately in the 35 stainless steel vats.