From the vineyard to the bottle
Turning grapes into wine is a long and complex process. From the very first buds on the vine, until the wine reaches its best after aging in casks, it is an exciting experience.
South Tyrol's great wines are the result of a perfect combination of three factors: the dedication of the wine-growers, the artistry of the wine-makers, and ideal weather and soil conditions.
The work in the vineyard is only briefly interruption in winter. It begins again in January with the pruning of the vines, followed by the "tying up" in March, and first budding in May. In June and July, the wine-growers thin the foliage, and in August, they thin the grape bunches, an essential step for producing top-quality fruit and fine wines.
Harvest starts in September with white grapes, and continues until mid-October, followed by fermentation in barrels under the watchful eye of the wine-maker. Great wines require great dedication and passion.