After being delicately cut by our harvesters, placed in their crate, then carried back to the Château, the grape bunches are then patiently separated in order to obtain only the perfect berries that will make up the essence of Palmer's wines.
 
This rigorous selection is the result of high-performance machines and skilled hands.

Every day, 13 to 20 metric tones of grape bunches go through the de-stemming machine that the Château purchased last year.
 
First step: the vibrating table. The bunches are gently moved around in order to liberate the damaged berries.
 
After this light massage, our team takes off the remaining leaves on the "whole bunch"-separating table.  The grapes are then taken through the elevating table to the area where the grapes are picked off the bunch.  A beating motion separates the berries from their stems, perfectly preserving them without breaking them.
 
The grapes then head for the berry-separating table, which is surrounded by a second team concentrated on yet another meticulous selection.  The remaining dried berries and the stuck bits of stem are manually taken out.
 

At the end of this process, which demands constant attention, a wave of dark and juicy pearls pours into the crusher, the last step before being placed in tanks.
 
The masterpiece is now finished. The delicate and savory grapes are now in the tanks where they will slowly liberate their juice.  The fermentation process will now begin...