There's always something to do in the vineyard! Over 9 seasons since we first planted, we've learned how to manage the vineyard in it's unique environment to improve the quality of fruit and the yield.
Spring
Sangiovese has a long growing season, with bud break usually starting on the southwest slope in late February. The Cabernet Sauvignon start about 4-6 weeks later. Testing the soil, weed prevention and removing weeds, applying fertilizer, and monitoring and treating to prevent mold are all important in the spring. Also, we'll be monitoring for insects such as leafhoppers that love to munch on the new fresh leaves. The electric fencing that we use a deterrent from predators needs to be checked for any needed wire repairs, post replacements, and wire positioning. If any vines need to be replaced this is also done in late winter/early spring.
Summer
Canopy management is a primary task during the summer, in addition to continuing to monitor and prevent mold & mildew. Vines that are too tall and dense will trap moisture overnight and can ruin the crop. Our vineyard needs ongoing attention to remove leaves below the clusters, topping, positioning shoots, and removing low lateral shoots to improve air circulation and allow light to filter in while leaving enough canopy to nourish the vine and protect from direct sun. Adequate air circulation is especially important for the dense clusters of Sangiovese that are vulnerable to trapping mold. The Cabernet Sauvignon clusters are smaller and looser and a little less susceptible. In late June to early July, around verasion, we place a fruit protection bag on every cluster to protect and hide the fruit from birds, pests and predators such as raccoons.
Late Summer/Fall
Prior to harvest we remove the leaves opposite the clusters, continue monitoring and treating for mold as needed, and frequently checking randomly inside the fruit bags. Harvest can vary from early September to mid-October. In late August we start checking the brix and pH weekly. We collect single grapes randomly from clusters throughout the vineyard, measure the brix of the two varietals separately and also measure the mixture. When the brix reach a good level, we try to plan a harvest on a day that will be cool/overcast and that coordinates well for the winery to accept delivery. We start at 4:30 am. It takes about 4 hours to collect all the fruit from the vines, and the remainder of the day until about 11 pm to unbag, inspect, weigh, and transfer the fruit to the bin. We deliver the bin to the winery the following morning.
Winter
Shortly after harvest, the vineyard needs to be fertilized and the leaves inspected to diagnose any deficiencies, such as magnesium, potassium, etc. Soil samples are collected and sent for testing. Additional nutrients added to the soil as needed. The leaves will start to fall shortly after harvest, and need to be cleaned up so as not to spread diseases. Weeds are always cropping up and need attention. And of course, pruning!
Tenacia® is a registered trademark of Tom and Frieda Alessi
Spring
Sangiovese has a long growing season, with bud break usually starting on the southwest slope in late February. The Cabernet Sauvignon start about 4-6 weeks later. Testing the soil, weed prevention and removing weeds, applying fertilizer, and monitoring and treating to prevent mold are all important in the spring. Also, we'll be monitoring for insects such as leafhoppers that love to munch on the new fresh leaves. The electric fencing that we use a deterrent from predators needs to be checked for any needed wire repairs, post replacements, and wire positioning. If any vines need to be replaced this is also done in late winter/early spring.
Summer
Canopy management is a primary task during the summer, in addition to continuing to monitor and prevent mold & mildew. Vines that are too tall and dense will trap moisture overnight and can ruin the crop. Our vineyard needs ongoing attention to remove leaves below the clusters, topping, positioning shoots, and removing low lateral shoots to improve air circulation and allow light to filter in while leaving enough canopy to nourish the vine and protect from direct sun. Adequate air circulation is especially important for the dense clusters of Sangiovese that are vulnerable to trapping mold. The Cabernet Sauvignon clusters are smaller and looser and a little less susceptible. In late June to early July, around verasion, we place a fruit protection bag on every cluster to protect and hide the fruit from birds, pests and predators such as raccoons.
Late Summer/Fall
Prior to harvest we remove the leaves opposite the clusters, continue monitoring and treating for mold as needed, and frequently checking randomly inside the fruit bags. Harvest can vary from early September to mid-October. In late August we start checking the brix and pH weekly. We collect single grapes randomly from clusters throughout the vineyard, measure the brix of the two varietals separately and also measure the mixture. When the brix reach a good level, we try to plan a harvest on a day that will be cool/overcast and that coordinates well for the winery to accept delivery. We start at 4:30 am. It takes about 4 hours to collect all the fruit from the vines, and the remainder of the day until about 11 pm to unbag, inspect, weigh, and transfer the fruit to the bin. We deliver the bin to the winery the following morning.
Winter
Shortly after harvest, the vineyard needs to be fertilized and the leaves inspected to diagnose any deficiencies, such as magnesium, potassium, etc. Soil samples are collected and sent for testing. Additional nutrients added to the soil as needed. The leaves will start to fall shortly after harvest, and need to be cleaned up so as not to spread diseases. Weeds are always cropping up and need attention. And of course, pruning!
Tenacia® is a registered trademark of Tom and Frieda Alessi
