PRUNING AND TYING
Pruning and Tying
Removing old trellises.
Pruning allows to reduce the number of buds and to balance the shape of the plants.
Start of tying. Begin to sprout the first buds until they have a few leaves.
The buds open and the first tiny flowers appear.
The phase in which the embryonic bunches transform.
Closure of the bunch.
Veraison (the moment in which the vine starts to mature and take color).
The grapes start to fill with liquid that is the water reserve in times of low rainfall. During the driest years the deterioration of the bunch may occur. For this reason it is essential to find the perfect moment in which to thin. The bunches closest to the plant that absorb significant nourishment and risk suffocating the others are removed.
Topping consists of the removal of the apical section of the green shoots, this also functions as a natural antibiotic and is undertaken where there is a risk that the branches will cast shadow on the bunches.
Consists of the elimination of the leaves near the bunch. This is done to promote aeration and reduce the risk of mold.
It takes place from August until the end of September. The exact dates are established each year based on the ripening of the grapes.
The yield load for the vines is always very restricted thanks to the use of biotypes that are not overly productive and thinning undertaken at the beginning of maturation. Foliage management involves spalling around the bunches. It is still common practice to avoid topping of the shoots and instead twine them along the upper supporting wire. Pruning is carried out solely by hand using an ancient method of cutting the spur on the bud to prevent the presence of viral illnesses and ensure the growth of the underlying bud.
In the flowering period the grapes are protected by pheromone traps and Bacillus thuringiensis to control Lobesia Botrana (grapevine moth). Rosebushes are also grown in the vineyards. They help to control the level of humidity and the temperature along with the vineyard weather stations. The manual harvest takes place in the early morning for the red grapes and during the night for the white and rosé grapes.
The grapes are selected directly from the plant. The harvest is processed in the cellar with fermentation of the must under controlled temperatures. We do not use any enzymes, enological tannins and native rather than selected yeasts. Subterranean aging takes place in barriques made from oak from the Allier forests.