Primavera con Pioggia fra Vigna e Cantina

Primavera con Pioggia fra Vigna e Cantina

Spring in the Vineyard: Between Buds, Rain, and Work in the Cellar

With the arrival of spring, nature awakens—and so do our vineyards. It’s a crucial time of year when every detail matters to ensure a productive and high-quality season. The first warm days, alternating with frequent rains, are already showing their effects: the buds are growing quickly and require constant attention.

In recent days, work in the vineyard has started with the usual green pruning, which involves removing excess shoots and non-productive parts of the vine. This task is essential to promote balanced and healthy growth, as well as to allow better airflow through the canopy.

However, the weather conditions are not always favorable. The heavy rains of recent weeks are slowing down operations in the fields: the wet soil makes it difficult to access the vineyard with machinery, and intervention times are stretched. In particular, it also becomes challenging to carry out the first treatments. Since we work with organic farming methods, it’s essential to begin these treatments on time in order to preserve the health of the vine and prevent issues caused by excess moisture. When the tractor can't make its way between the rows, every window of good weather must be seized to protect the vineyard and carry out our work with care and sustainability.

     

When the weather doesn't allow us to work among the vines, we move into the cellar, where activities related to the new vintage continue. It's the time for racking, which separates the clear wine from the lees settled at the bottom of the barrels. At the same time, we focus on cleaning the barriques— a delicate yet necessary task to preserve the aromatic qualities of the wines aged in wood.

Work in the cellar, just like in the vineyard, follows the rhythm of nature but also requires precision and constant care. Every action, every decision made during these months will be reflected in the glass that reaches your table a year or more from now.

Spring is just beginning—fingers crossed!

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