>> The quantity of wine produced is also controlled.

The average is AOC 45-55 hectolitres, and Non-AOC 80-90 hectolitres per hectare of vines (one hectolitre = 100 litres). AOC also dictates the varieties of grapes; to protect the typicality of the wine from each region. The trend toward producing single-grape wines such as Chardonnay, Merlot, Cabernet etc has increased the demand and value of non-AOC zoned land.

>> The work in a vineyard is divided into three distinct stages: farming, pruning, treating and harvesting the grapes. This work can be done by employed staff (one man per 10-15 hectares), by contract labour or enthusiastic owners. Wine making involves vinification, controlling fermentation, blending different grape varieties and bottling. Marketing is the most difficult of the three jobs: to achieve maximum profitability from a vineyard the wine must be sold in bottles. Virtually all wines have a potential market and the success of a vineyard depends on the ability to sell at the optimum time at the highest price and not from necessity for cash flow. Each of these stages can be contracted out to professionals to the point of handing over the running of an estate in return for a percentage of the production (average 33%).

Information courtesy of Leisure & Land: 00 33 4 67 90 27 26; leisureandland. com