Pruning

Our experience as farmers has taught us the importance of adapting every viticultural practice to the natural cycles, season after season.

When pruning, we try to avoid the standard domestication of the vine, favouring the “three-dimensional” development of the plant, which is kept alive using all the vessels.

We always bear in mind not only the qualitative yield at harvest time, but also respect for the plant and its longevity: good pruning is what guarantees good ageing of the vines.

Propagating the vine

We propagate the vines using massal selection in order to maintain maximum genetic variability within the same variety.
We normally use cuttings; sometimes we adopt the propagation technique, which consists of bending a branch of the mother-vine and covering a certain length of it with soil so that it develops a root system and gives birth to new shoots.

In order to make up for the physiological losses that can occur in the vineyard and to contain uprooting as much as possible, dead vines are replaced with plants grafted onto American vine rootstock using the traditional bud-grafting technique.

This method involves grafting a bud onto a suitably cleaned and prepared stock of a mother vine, inserting a meristem, tissue consisting of continuously multiplying cells, instead of already wooded portions. This maximises the probability of long ageing of the grafted vine.

Several years ago, we revived theancient practice of sowing the grape pips of our best vines to generate new seedlings, in order to obtain daughter vines that are very similar to the parent, but with some unique characteristics, selecting new and more resistant varieties.