It is a cold morning and the wind (called Tramontana) blows from the north. The moon is waning, it's time to prune . This is my favorite time of year because it's the only time I can decide for myself. Pruning is a cut between the old and the new season , the fate and production of 2021 are decided now!
My old vineyard (average age 40-50 years) is made up of ungrafted vines grown in saplings and pergolas The vineyards are positioned close to the terraced walls (called armacia ). This training system is used to exploit the entire cultivable area and obtain the maximum yield in dry farming .
Each vine has its own history, its shape, its vigor so the pruner must become a small sculptor and follow what the vine asks for with a look more at the quality than the quantity of the production. The traditional pruning method is delicate , respects the plant by following the path of the lymph and avoids large wounds (they are easy access for bacteria and mold and cause dryness of the stem). In this way I try to increase the efficiency of the plants and the quality of the grapes.
So after removing the long talci (which I don't prune in summer but fold back on themselves) I prune each plant (usually made up of 4 branches) and cut beyond the second visible shoot . This technique guarantees continuity over time and does not allow the vine to grow in height. At the end of the operation we will have 10/12 buds per vine which will guarantee about 1 kg. of grapes.
My goal is to lead the vine towards a happy old age!
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