The oenologist: Gilles Pauquet

The winemaker's main business is winemaking. It aims to improve the quality ofwine. It optimizes all stages of the wine (wine making, farming ...), practical analysis andtastings, participates in the development and enforcement of quality procedures.Closely associated with the winemaker, he gives an opinion on the viticultural practices, control of taste and grape maturity, defines the future assemblies plotsbefore vinification. He participates in the packaging of wine by selecting the solids(barrels, corks, bottles ...) and welcome our customers and to taste the wines.

The cellar master: Benoît Turbet Delof

The applicant is responsible for chai. He assured the aging of wine, that is to say,upon entry into the vat of grapes to bottling. In collaboration with the winemaker, he oversees the development of the wine of thevintage receptions, wine aging, making wines, coordination of bottling. Alsomanager of the winery it implements the harvest, hygiene standards, stock management and reporting of harvest ...

The winemaker: Thierry Felard

The winemaker cultivates the vine to produce wine in lesmeilleures conditions.

It maintains the vineyard. He plows, put manure or fertilizer and plant vines. ItPalisse (tie branches on a stand) or binds the vineyard on a guardian. He trims the vine, the branches burn, the sulfate and protects thus disease. At harvest time, he participated in sorting and packaging of the harvest, driving the tractor andmaintains and repairs small matériel.Il live mostly outdoors. His work rate variesseasonally with high peaks during the harvest and winemaking. In this case, the activity may be late in the evening. It is loaded with some very heavy and posturescurved very tiring work. The automation of tasks may be more or less thrust.

The pickers

In organizing the teams, the pickers are either bandits or carriers.

The cutter
The cutter shears to harvest the grapes and dropped in a basket. Once it is full, hepoured into the hood of the wearer. Each cutter has the burden of conducting a row(two) at the rate of the entire team in advance online. The rate is given by the troop leader.
A minimum strength required for the cutter must keep pace with the team, emptybaskets in the hood, have a minimum of dexterity to wield the secateurs, learning tocut quickly and without hitting the ground grains, without placing leaves in thebasket.

The carrier
The carrier is typically attached to four robbers who pay in coordination baskets. Ateach collection, he conveys the grapes outside rows and put it into the bale.
The carrier must ensure that the comings and goings of varying length between the front cutting edge and the vine. When the hood is full she weighs about 70 kgs.