Spring work in the Vineyard

[vc_row][vc_column][vc_column_text]Springs means intense work on the estates: a new season begins both in the vineyard and in the cellar.[/vc_column_text][vc_column_text]

Dry pruning

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Dry pruning continues on all our estates. After the late vines, such as Cabernet Sauvignon and Merlot, which usually begin sprouting late and thus their harvest is postponed, it is now time to prune the vines that may be more subject to frost damage because they sprout earlier, such as Chardonnay. Pruning is done differently depending on the vine training system.

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“Alta gamma” pruning

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The single cordon vine training system is subject to the so called “alta gamma” pruning system carried out through the cut of the shoot from the previous year above the third bud, which is simultaneously “blinded” or cut. In this way, the plant is guaranteed a reserve of energy intended for all the remaining buds.

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The Weeping of the Vine

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As temperatures rise, the vine restarts its vegetative growth and, from the cuts deriving from pruning, the sap that helps “healing” comes out. This is the so-called “Weeping of the Vine” which marks the start of the new season.

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Field bean

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While pruning continues, the growth of the field bean is managed, a legume planted in alternate rows and growing in a period in which it does not subtract resources from the vine but instead, by storing, in the roots, the nitrogen that is an essential element for the vineyard.

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Green manure in the vineyard

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During flowering, when the nitrogen strength is greater, the field bean is cut and buried. In this way, the plant gives back to the soil ten times the nutrients it has already absorbed and will guarantee the vine the supply of nitrogen it needs to restart its vegetative growth.

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The wick system

[/vc_column_text][vc_column_text]In the meantime, in the cellar, the barrels are cleaned after bottling. This operation involves the use of a burning sulphur wick hanging from an iron wire to avoid coming into contact with the wood. The wooden barrel is then capped to ensure that the flame consumes oxygen. In this way, elements that could negatively affect the quality of the wine will not be created inside the wooden barrels.[/vc_column_text][vc_single_image image=”3362″ img_size=”300×200″][/vc_column][/vc_row]

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