The wine year - how wine is produced from A - Z
In JANUARY the wine year starts with pruning. Most of the buds are cut from the one-year old plant and only one or two are left over. In the wineries the first new wine is bottled.
IN FEBRUARY and MARCH (average temperature 8° C) the branches are tied on the wires, which is mainly womens’ work. Before this work is done, the pergolas are established and if necessary repaired.
In APRIL (average temperature 12° C) the grape wines “weep”, which means that the grape wines dewater from the roots to the point where they were cut.
In MAY (average temperature 17° C) and JUNE (average temperature 22 °C) new branches grow, which have to be protected from Peronospora. Furthermore most wines from the preceding year are bottled, as then full ripeness is achieved.
In JUNE and JULY (average temperature 23°C) dispensable shoots and leaves which cast too much shadow are cut.
In AUGUST (average temperature 20 °C) dispensable grapes are removed and only one grape is left over on each shoot. In this period hail is quite common and can destroy the work of an almost nine-month period.
Vintage of the white grapes in lower altitude starts around SEPTEMBER, 6 - 8 (average temperature 17 °C) and lasts until mid OCTOBER (average temperature 13° C) at an altitude of about 500 m asl.
OCTOBER is also the month in which the best berries are picked out in 2-3 cycles in order to guarantee the production of quality wines.
In NOVEMBER wine and marc are separated after a fermentation period of 6 to 10 days and pumped into barrels. The marc is then used to produce the popular “grappa” schnaps.
Until mid DECEMBER wine keeps fermenting in the barrels. When soil is frozen, vines rest until a new cycle begings.