Very often from the wineries that produce quality we hear about thinning or selection of grapes , or green harvest .

But what are we talking about? It's very important?

By thinning grapes we mean the timely intervention that involves the elimination of part of the load per plant (bunches) that are cut and left on the ground.

It is a fundamental intervention to allow the plant to concentrate its resources on fewer bunches so as to improve ripening .

It turns out to be one of the last interventions together with the peeling.

To have greater uniformity between the clusters, the thinning operation should not be done randomly but taking into account the visual appearance of the clusters and their position on the plant.

Small but very effective tips:

  • The first selection can be made when veraison has started, favoring the bunches that are showing a better accumulation.
  • Eliminate the clusters that create clusters and that can be the cause of rot or mold in the future
  • Give preference to the lower bunch and the removal of the upper one (the lower bunch has greater appeal and accumulation of sugars)
  • Eliminate the more compact bunches in favor of more open and sparse bunches

Obviously, experience is essential to choose correctly in addition to the production to be collected that we have previously planned.

I believe it is really one of the most important operations especially in the production of quality red wines.

In the cellar we can concentrate with "bleeding" operations only if we have excellent grapes to work on and on which the plant has already concentrated its resources.

Operation of lightening and "focus" with which we communicate to our lives where it has to direct its energies.

The management of the vineyard also includes a good and careful selection of the grapes.

 

 

 

 

Quantity or quality?

I have chosen, and you?

 

 

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