Each year Grand-Puy-Lacoste employs a team of faithful, experienced pickers who share the same values as the Borie family.

Always with a view towards quality, a first "green harvest” (while grapes are still unripe) is made to bring yields down around 40 to 45 hecoliters per hectare.

Each year the date of picking is very carefully determined to achieve the best possible maturity. Depending on changes in the weather, just a few days can alter the fruit's balance. The grapes are picked by hand using crates to keep them intact until they reach the vat house.

The Borie family calls on harvesters who have come from the same village in Spain for 45 years. They are housed on the property, requiring precise organization by Marie-Hélène Borie. Faithful to Grand-Puy-Lacoste, these harvesters work wholeheartedly to achieve the finest results. Their first visual sorting in the vineyard is vital to prepare and simplify the work when the grapes arrive at the vat house. Thanks to a mix of generations in the picking teams, decades of experience is handed down and perfected.

After picking, the grape bunches arrive at the vat house and pass along two vibrating sorting tables before de-stemming. This process of double sorting was instituted in 2006 and has contributed to a significant improvement in quality.