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Vines
Weed control continues. The vine shoots are cleared and tied in. Begins the pint of the red varieties. General preparation is set to work for the grape harvest. |
Wine Cellar
Barrel inspection and cleaning is set up. The vineyard growing and the fermentation continues until January 15th, this interrupt the bottling. The wines of less alcoholic grade therefore they are less stable and can get bad |
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Vines
The grape harvest is set into motion. The vineyard has to be aired and we hope for good weather conditions. At the beginning of the third week, the white grapes are ripe and the harvesting can start. |
Wine Cellar
Before the grapes are harvested, the casks need to be cleaned. In addition, all stainless steel surfaces, especially the pneumatic press and the grinder, are disinfected and sterilized. |
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Vines
The grape harvest continues: First, we reap the Sauvignon Blanc, then the Chardonnay. In mid-March, we set about harvesting the red grapes. Afterwards, the soil is prepared for next year’s crop. |
Wine Cellar
The new wine continues to ferment. Last vine shoots of the previous harvest, square the casks, for the new wine. Barrel fermentation of the white wines commences. |
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Vines
The grape harvest ends, and vineyard fertilization begins. |
Wine Cellar
New vine shoots
and close monitoring of the fermentation process, and in some cases, application of malolactic fermentation.
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Vines
By mid-May, the winter pruning is undertaken, as well as, dredging the water channels. |
Wine Cellar
Preparation of the barrels for the red wines. The cellar temperature should remain constant, because the fermentation could be interrupted. Sampling of the new wines begins. |
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Vines
Traditionally, mid-June is the opening of the pruning season. The winter gradually becomes more intense and morning temperatures hover around the freezing point. |
Wine Cellar
Barrels are filled at regular intervals to begin the evaporation process and the cleaning of the wine with sulphurous. First bottling and labeling of the aged wines begins. |
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Vines
The pruning season ends with the cleaning of the vineyards, tying in the vines, and inspecting all of the materials needed for the Spring. |
Wine Cellar
Begin of the vine shoots of the red new wines to their own barrel. |
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Vines
In mid-August the sap begins to rise, and the shoots lose their brown layer. The soil is treated and weed control is set up. |
Wine Cellar
End of the first vine shoots. As the sap begins to rise, a mysterious bond develops between the vineyard and the wine. Liberal applications of sulphites are added to the barrels. Bottling continues. |
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Vines
The final cleaning of the vineyard is marked by the burning of all pruned material. |
Wine Cellar
Now, the barrels are filled. Almost the 5% of the wine evaporates during the aging process. |
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Vines
The risk of late winter frost is very high. At night, it is often necessary to warm the vines with heaters. Weed control continues. Cultivation of the vineyards is launched to prevent oidium. |
Wine Cellar
It is time to contact our customers. Second vine shoots for the barrel wines. |
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Vines
When the temperature reaches 18ºC, near the beginning of the month, the grape vines flower. The vineyard is then aired and the best vines are chosen. Sulphur is applied to combat oidium. |
Wine Cellar
End of the second vine shoots of the new wines. Evaporation increases with the Summer heat, and it is necessary to add sulphites more often. The barrels are closely inspected. |
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Vines
Regular applications of sulphur is maintained. Broke of the sprouts for the third time. The longer shoots are pruned so the vines focus all their energy on their fruit. |
Wine Cellar
The cellar is kept cool, and the wine evaporation process is constantly monitored. |
