The biological balance of the soil conditions that of the vine. Looking after the vines is the constant concern of the Maître de Chai at Chateau Montreuil Bellay. Its his passion, his purpose. He says himself that the wine is made, first of all, on the vine.
The dis-budding and de-stemming of the vine are done, by hand, two or three times a year, with a secateurs. This is in order to control the yield as closely as possible to the climactic conditions and the natural maturing of the grape.