Transcript of the August 21, 2026 interview
Journalist : It's the calm before the storm. Every morning, Antoine inspects his grapes to make the strategic decision: which day to start this unusually early harvest?
Antoine : It's the moment winemakers like the least. It's when you have to make that famous decision that will shape the vintage, and find out whether you made it at the right time or not. And then, once the first day of harvest is behind you, you're fully into it and everything gets better.
Journalist : You still have to find the pickers, because here everything is harvested by hand. It costs more, up to 5% of turnover, but the steep terrain and the quality demand it.
Antoine : Roughly, I need about 25 people, and right now we're at 18, knowing that we'll start next Wednesday or Thursday. So it's tight. And I've talked a bit with my neighbours: we're all more or less in the same situation.
Journalist : Here, pickers are no longer fed (too many special diets) or housed (too many regulations). But this winemaker offers on-site land for camping or parking, toilets and showers, a kitchen and a washing machine.
Antoine : It's paid at minimum wage, like most harvests. There's 10% holiday pay, and then, if all goes well and the person stays for the whole harvest, a bonus of an extra 10 to 15%. If we end up working more than 35 hours a week, overtime is of course paid at a higher rate, as it should be.
Journalist : For three weeks of harvest, the pay will be around 1,000 euros. You still have a few days to apply!