Pick with the crew at first light, when the fruit is still cold and the valley is quiet. You cut for two hours, ride the last load down to the press, then sit down to breakfast with the past three vintages on the table.
The morning
Meet at the cellar at half past four, secateurs and gloves supplied, coffee poured before anything else happens. The picking is real work but it is not a race, and the crew will show you what a ripe bunch looks like before you take a single one.
Good to know
Runs on picking mornings only, which fall somewhere between late February and early April depending on the season. We confirm dates a fortnight ahead and move your booking free of charge if the weather moves the harvest.
