The harvest is usually done by hand, using small crates, or with the aid of a grape harvesting machine of the latest generation which allows us to preserve to the maximum the grape integrity. The latter allows to work at night to bring in the cellar the grapes already at low temperature and maximum use of the refrigeration cycle, which is essential for optimal aromatic extraction. The use of the machine also allows us to reduce much of the collecting time and then be able to intervene in the moment of maximum expression of quality from the combination of polyphenolic maturation and technology. During the collection you get a selection of grapes in the field, discarding the grapes or bunches not perfect.
In special years or special varieties that require multiple steps are made in order to capture the grapes always at the right point of maturation.
During the winter period it is performed by specialized pruning. In the company there are two different types of farming, chosen according to the grape variety and location of the plot. On Spurred cord, unlike the Guyot, a first pass is done with the pruner and then the pruning of true and proper finishing; in Guyot instead all operations are manual, including the tying productive animals which are renewed every year. With the beginning of spring, before the buds chin, begin the work in the vineyard is done with selective weed control to limit the development of weeds; It proceeds to the fertilization of the land made after a careful calculation of replenishing the nutrients removed by plants during the previous marketing year. All this always with the utmost attention to the environment and respect the ecosystem vineyard.
When the days get longer and the vegetation grows visibly, beginning the mechanical working of the soil, the defense of the lives and the actual management of the vegetation.
Important are the techniques of pruning, a necessary step for quality management, during which you choose the branches that will bring grapes and that will allow to renew production structure for the following year. Also according to seasonal and enological objectives are applied important practices such as sfemminellatura and thinning of the bunch.
