A year at La Raia
In late winter when the vine has shed all its leaves and its activity has moved underground, we start pruning. Leaving an average of 6 buds per vine and employing the Guyot trellis system we steer the plant to limited yields.
In spring, when the vine starts sprouting, we remove any unwanted buds so
the plant’s energies are concentrated and the leaves breathe in the sun’s light.
Legumes and grasses, grown in the vineyard rows, are now ready to be dug
down into the soil.
This ‘green manuring’ aims at maintaining the soil’s life.
Conventional methods instead administer fertilizers in the form of soluble
food, with the plant having only to absorb the nutrients passively: the breakdown
of the complex relationship between vine, roots and soil causes a loss
of identity for the vines, with the grapes all tasting alike.
In summer, depending on the weather, sulphur mine dust and liquid copper
sprays are applied in small quantities - well within the organic guidelines
– to guard against diseases.
Results from work done in previous months are
now seen in the health of the leaves – well formed, seemingly weightless and
with a long and active lifespan. The leaves are working hard: through photosynthesis
they determine the quality and sweetness of the grapes.
In early autumn the grapes are ready for picking. Regular analysis is done
to choose the optimum harvest time, as exposure to the sun and the age of
the vine strongly influence maturation.
Care is taken to deliver the grapes
intact from the vineyards to the pressing equipment: they are handpicked
and placed in baskets. With the harvest over, a genuine expression of the
land, climate and culture of Gavi is ready to be made into wine.