HOW TO MAKE A GOOD WINE: THE TRIMMING

HOW TO MAKE A GOOD WINE: THE TRIMMING

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Espergura

As in many other weeks, this time we will once again focus on an article about the field work necessary to make a good wine. Today, we will talk about the task of spergura.

This work is usually carried out around this time of the year, around mid-spring. It is the elimination of the shoots that have been spontaneously emerging on the trunks and branches of the vines.

As mentioned above, this manual task is usually carried out in May, when the buds reach between 5 and 10 cm. At this time, it is easy to pull it out and throw it away, respecting only the shoots that come out on the buds intentionally left during pruning. The latter, as we explained in the pruning article, is linked to the control and limitation of total grape production.

By means of this work we will be able to remove some competition to the main buds, and with this, favor the ventilation and insolation of the vines, improving the health of the crop. All this will result in a better development and growth of our vines and, as a consequence, a better wine.

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