Planting
IN THE VINEYARD
Choosing the rootstock, orientation, and planting framework defines the longevity and future quality; great wines often come from old vines over 20 years old.
Pruning
IN THE VINEYARD
Regulates production and balances the vine, favoring bunches of higher quality rather than quantity.
Cluster Thinning
IN THE VINEYARD
Removing excess grapes allows nutrients to concentrate, producing more expressive and balances fruit.
Pest and Disease Control
IN THE VINEYARD
Pheromones and other methods protect the vineyard from insects, mildew, and oidium, ensuring crop health and its winemaking potential.
Irrigation
IN THE VINEYARD
Precise control of water prevents excessive stress and promotes slow, balances ripening.
Fertilization
IN THE VINEYARD
Provides essential nutrients, maintaining soil fertility and vine balance in a sustainable way.
Soil Work
IN THE VINEYARD
Aerating the soil and reducing plant competition optimizes the vine’s use of resources.
Training and Trellising
IN THE VINEYARD
Guiding the shoots improves light and air exposure, prevents diseases, and supports vineyard mechanization.
Ripeness
IN THE VINEYARD
Monitoring sugars, acidity, and polyphenols helps determine the optimal harvest time for quality wines.
Harvest
IN THE VINEYARD
The culmination of all work: picking at the exact point of ripeness ensures the wine’s aromatic potential and aging capacity.