The production of wine from the grape to the bottled product.
The production of high-quality wines is a process that spans over several months of the year.
January/February: In Januray pruning begins and the grape-vines are cut. About 9 to 11 buds and some side-shoots are left over. In Caldaro sometimes even rests of wire are removed. The first new wine is bottled and sold.
February/March/April: (Average temperature 8 degrees C, in April 12 degrees C)
The shoots are bent down to horizontal wires, which is usually women’s work. By the way, the grape wines “weep” in April, which means that grape wines de-water from the roots towards the end of the vines.
May/June: (Avrage temperature in May 17 degrees C, in June 22 degrees C)
The new shoots must be protected from diseases like for example Peronospora. This is the farmers’ work, who use chemical or biodegradable products. Many types of wine from the preceding are bottled in June when the grapes achieve full ripeness.
June/July: (Average temperature 23 degrees C)
In this period of time dispensable shoots and leaves casting too much shadow are removed. Usually this is women’s work. Particularly in this period of time a large number of sunshine hours promotes the growth of the plants (up to 1,900).
August: (Average temperature 20 degrees C)
Some grapes are removed. The berries slowly assume a blue colour. The berries which do not ripe in time and those which impair other shoots are cut and removed. Only in this way the remaining berries can mature. In this period hail is quite common.
September: (Average temperature 17 degrees C)
The vintage is approaching and depending on the average temperature the vintage of the white wines like Pinot Grigio or Gewürztramier takes place at the beginning or mid September. Wine barrels are prepared.
October: (Average temperature 13 degrees C)
When the grapes continue to grow and turn blue, they are transported to the wineries, usually in two to three stages. In this way only the fully mature grapes are fermented.
The production of wine is in full swing. In this period of time the so called “Suser” is tasted at the “Toerggelen”, a typical South Tyrolean tradition. The “Suser” is a sweet and not totally fermented wine, which is served with roasted chestnuts.
November: After a fermentation of about 6 to 10 days is separated from the pulp and pumped into the barrels. The pulp, however, is used to produce the popular “Treber” schnaps.
December: To the middle of the month the wine keeps fermenting in the barrels. Afterwards it is decanted into another barrel.