On the vineyard calendar, ancient traditions coexist with modern methods, particularly when it comes to the core of winemaking: the thoughtful care and maintenance of the vines themselves. In April we tended to the soils so that the vines would wake up. In May, those vines have begun to show signs of rebirth as green buds appear along their branches.

The small sprouts begin to grow and within a few months the new branches will be two meters long. This is the best time to carry out “green pruning,” which helps regulate the growth of the folliage on the vines – balancing the relationship between leaf surface and fruit production. This is usually completed in two or three trips through the vineyard. Unwanted and old branches are eliminated and new growth is thinned to create a desireable environment for ripening the grapes, enhancing cluster density and layout, and managing their light exposure.

As the vines come to life in May, so to do other things growing in the vineyard. To guard against unwanted plants or pests this is when the soil surface is treated. Depending on what is required, treatments can be defensive to protect against diseases and parasites, or they can be nourishing with the application of fertilizers based on soil analysis. All this work is done in accordance with the regional Protocols.

To produce excellent wines, such as Follador Prosecco, the vines require attention throughout their annual growth cycle- even in the seemingly dormant months. This is how you get the best clusters of fruit, ready for the next stage of transformation.