The two main phases of the vegetative cycle of the vine are from November to February period of rest, and from March to October the active period, or growth. The times may vary slightly depending on the latitude, grape varieties and vintages from above.
from the end of the harvest until the beginning of spring awakening of the vine, it is considered of rest for the plant. The plant in fact seems to show signs of vitality though actually is preparing its own body to the next period that will be devoted and committed with all the energy to give life to its fruits. The work in the vineyard are quite slow, but that does not mean they are not important to the preparation of the next cycle.
The plant at this time greatly reduces the activity almost cessandole also lymphatic level.
Massucco men are engaged in maintenance work in the vineyard, such as cleaning of the land and its turning, if this is not ice cream. They also carry small "cleanings" of the branches, such as pruning of the branches now dry. The buds are covered by perule, scaly leaves that protect them from the harsh winter stiffness. They are generally brownish, very similar to the branch, allowing them to blend with few predators, particularly fungi that cause escoriosi especially in young vines.
Our winemakers at this time are still involved in the maturation of the wine cellar and bottling.

With spring, depending on the latitude between March and April, it begins the first phase of the plant, then the bud.
The crying consists of a bulge of the gem with the protection of a fabric defined cottony. This is the first sign of awakening of the plant that will soon begin to present green dots, when the gem will break the cottony fabric to begin to bloom. This phase can also vary each year of twenty days, in days, because much influenced by the temperature, which must be of about twenty degrees to allow the bud to manifest.
Then begins the germination, the period when the first leaves begin to see, very small now opening up to open fully. In this period it increases the sensitivity of the gem all'escoriosi, the powdery mildew and mites.

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With suckering screw eliminates the sprouts that originate on the old wood and that do not carry grapes. Thus began the good development of the vine.
Suckering is the first step to be taken in order of time between the green pruning. With suckering you delete shoots that arise directly from the old wood in the basal portion of the stem (normally the vertical portion). Suckers are shoots that do not bear grapes, which divert energies to production systems and which can reduce the flow of fresh grapes; their timely elimination allows a proper development of the plant according to the training system desired.

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At the end of May generally starts flowering, the leaves now wide open as they are clearly visible small stalks from which the first flowers begin to emerge, soon to be fully developed and pollinated, during fruit set, over few days.

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So we come in June, and will begin to see the first grapes, during veraison will be fully visible and well formed by the end of the month. From this moment onwards terminates the vegetative phase and begins the phase of growth real of the fruit, where the plant stops growing to start accumulating the nutrients in the berries, in which are formed the seeds. In this period there is a certain sensitivity to powdery mildew and downy mildew, while in a few days we must also pay attention to the moth.
With bunches well formed and separated in August the grapes start growing, losing the classic greenish color due to high concentrations of chlorophyll to take their final color, yellow or purple depending on the variety, whether white or red. It increases sensitivity to molds and other parasites, attracted by its fruits. In late August the spine is no longer visible from many days and the grapes are fully ripe, the period in which the sugars begin to focus.
The maturation ends, depending on the variety and latitude, between mid-September and mid-October.
When sie has the right concentration of sugars necessary for our wine, it begins the harvest, which will be faster for white grapes, the most delicate.

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In July, the grapes start to change their colors. This process is called Veraison. The veraison is basically associated with the metabolism of chlorophyll. Before this stage, the coloration of the epicarp is determined by chlorophyll, which mask the other pigments present, represented by carotenoids. The disappearance of the green pigment is accompanied, according to the species, to an accumulation of carotenoids and / or anthocyanins. The prevalence of one of these pigments determines the color change: the carotenoids are in fact responsible for the colors varying from yellow to red-orange, while the anthocyanins give the colors ranging from red to blue.

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From the end of August, depending on the year, we begin the vendiemma of Chardonnay. Then we proceed with the Arneis and Favorita

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Finished with whites proceed with the harvest of the Reds from the younger ones as Brachetto where we produce the wine Birbet and Dolcetto. In mid-October we proceed with Barbera that will be vinified in the cellar according to whether in barrels or stainless steel tanks

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During the harvest Arneis in early September a part of the vineyards of the same to be cut the branch from rooted and left on the vine and picked up around 11 November, precisely on the day of St. Martin where it collects and then fermented in barrel. Thus it was born the wine San Martino with overripe grapes.

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Will soon return the cold and with it the rest of the screw, and another cycle will restart, as is done by hundreds of thousands of years

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