inter Cold and Vineyard Health
This January temperatures dropped to –5 / –6°C, bringing real freezes.
These kinds of weather conditions are extremely beneficial for the vineyard and, to be honest, we hadn’t experienced them in a few years.
Intense cold naturally helps limit the presence of fungi and pathogens, which are unable to survive or penetrate the pruning wounds of the vine.
This makes the winter period particularly suitable for vineyard work, especially within an artisanal approach to viticulture.
The soil also benefits from low temperatures: freezes help rebalance the soil, creating a healthier environment in preparation for spring vegetative growth.
Even though the vineyard appears bare, it is carrying out an invisible but essential process.
Winter Pruning: An Act of Choice
January marks the beginning of winter pruning, one of the most delicate and decisive operations of the year.
It is a task that requires time, attention, and deep knowledge of the vine, and it will continue for about two months.
Pruning does not simply mean cutting.
It means choosing the balance between quantity and quality, defining yields and the vine’s behavior for the coming season.
Each vine is observed individually, because every vineyard has its own history and rhythm.
What Guyot Is and Why We Use It
The Guyot system is a pruning method that involves leaving one fruiting cane, accompanied by a renewal spur.
It requires more manual work compared to more mechanized systems, but it allows for greater control over the vine.
We choose Guyot because it:
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helps limit yields (we average around 80 quintals per hectare)
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encourages more uniform grape ripening
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helps keep the vine balanced over time (cuts are not always made in the same spot, following the natural flow of sap)
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reflects a respectful, non-intensive approach to viticulture
It is a precise agricultural choice that prioritizes vineyard longevity and quality over quantity.
January in the Cellar: Racking and Observation
While pruning takes place in the vineyard, January in the cellar is the time for racking.
This is a delicate step that allows the wine to separate from the coarser lees and find a new balance.
It is not an automatic operation.
Each wine is tasted, observed, and followed according to its own timing.
Forcing processes is never a good solution.
Work in the cellar follows the same principle as in the vineyard:
intervene only when necessary, allowing the wine to express itself.
A Quiet but Fundamental Month
January is not the month of intense aromas or bright colors.
It is the month of silent work, of decisions that are not immediately visible but are later found in the glass.
Between cold weather, pruning, and racking, the balance of the future wine is built.
This is where our way of working takes shape: observing, respecting, choosing.
Raffaella & Giuseppe