We want to share a master class by our colleague Fernando on the work he does in our vineyards in order to obtain the maximum quality in them.

  • Balanced winter pruning, leaving 5-6 spurs per vine with two frank canes per spur, which guarantees a balanced production in each vine as well as an optimal distribution of the fruit that favors the separation between the bunches ensuring optimal ripening of the grapes. We carry out this operation late in March to avoid spring frosts as much as possible.
  • Pruning or green pruning allows us to correct winter pruning errors and eliminate “suckers” (buds that do not come out of the spur, come out of the trunk or arms) that compete with our grape producing buds. This way we guarantee a homogeneous maturation of the vines. This operation is carried out in the months of June and July.
  • Basal leaf removal of the vine to present well ventilated bunches with optimal solar lighting. This guarantees more optimal conditions to avoid pests and diseases. Operation that we carry out at the beginning of August.
  • Grape thinning only carried out the necessary years to guarantee a good balance between fruit and vegetation and thus obtain a complete ripening of the grape. This operation would be carried out the second half of August, when the grapes are finishing ripening.

Mechanical and manual harvest after an exhaustive monitoring of maturation to determine the optimal harvest time.

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