Our Know How
The strength of our arms
Vineyard production area: 2 hectares
Cabernet Sauvignon: 45 %
Petit Verdot: 15%
Average age of vines: 60 years old
Vineyard soil maintenance: Traditional ways of culture
Hand harvest in crates
Vinification in cement vats and amphorae
24-months wine-growing in oak casks & amphorae
Bottled at the chateau
Annual production: 10 000 bottles
Our vision for environment and ecology
Our property is committed to a process of respect the development of biodiversity such as the maintenance of hedges and waterways as well as the planting of trees in the middle of the vines to promote the habitat of auxiliary fauna (mites, spiders, ladybugs and bats) useful as a biological control agent against vine pests (green citadel and grape worms).
The practice of eco-pastoralism with the grazing of the vines by sheep in winter in order to maintain and fertilize the soil.
The sowing of plant cover (cereals) in the spring helps to nourish the soil with organic matter.
Along the seasons
Winter pruning is Nicolas' first gesture for the future vintage. Meticulous, it enters the series of useful attentions to obtain a great wine. Its interest is twofold: it influences the quality and volume of the current harvest but also those of the 30, 40, 50 vintages to come. Done well, it guarantees the sustainability of the vine. Nicolas selects the future fruit-bearing branch or branches of the year, which he keeps, according to the yield.
Their number, their length, the number of "eyes" (future buds) they bear, their position on the vine determine the quantity and quality of the bunches. He also keeps one or two “cot” which will be used the following year. He cuts the other branches.
Pruning takes place from December to March, during the vegetative rest of the vine.
After the winter rest, it is time for the vine to begin a new cycle. The atmosphere warms up and the vine wakes up.
A lot of work from Nicolas is necessary to obtain quality grapes.
Its objective is to help the grapes as much as possible to reach the perfect maturity for the harvest.
Multiple works are carried out to limit exposure to diseases and optimize sunshine in the vines.
At the end of spring, Nicolas and his father witness the flowering, which leads to the formation of the bunch.
Here too, work such as soil maintenance and trimming are necessary to promote aeration and sunshine for the bunches of grapes.
We have now reached the ripening period of the grapes.
The fruit will finally change color from green to purplish black. This is the veraison stage. The fruit is loaded with sugar and polyphenols which will give the color and structure of our future wine.
To obtain good quality grapes, we need generous sunshine as well as a few rainy episodes to avoid blockages in the ripening of the fruit.
It's finally harvest time!
At Clos de Bigos, the harvest is done with family and friends, manually and in crates.
This period marks the entry of the grapes into the cellar and the beginning of the work of making our wine.
Fermentation in cement vats followed by aging in barrels and amphorae for 24 months.
Our wine will then be bottled and labeled manually at the property before being marketed to individuals.