Productive Process


January, February, and March are the months in which the vine gets “redone” and is pruned. This is one of the most important phases of vineyard care because it directly affects the quality and quantity of the grapes produced. Proper pruning helps keep the plant healthy and in fact the vine leaves act as a filter giving proper ventilation and lighting to the plant. These are important to prevent diseases. The vine shoots after winter pruning are called “fruit canes”. The operation is defined dry and is therefore carried out during the vegetative rest of the plant. The number of buds left on the plant affects the quality and quantity of the grapes. If there are many buds left, many fruits will grow but they will have a low sugar content. The opposite will happen if few are left. On poor soils, therefore, it is advisable to cut more to ensure nourishment to all the clusters of the plant. There are various types of pruning: Guyot, inverted, spurred cordon, sapling, vine pergola.

Vine shoot

The vine shoot is a small vine seedling. Its name derives from the fact that the vine branch planted emitt “barbs”, the roots, after being buried in a “forcing” box containing soil and sand.
The cuttings are planted in February. This process follows very specific rules, necessary to keep the plant alive. First of all, the roots must be aligned with the rootstock and must not open like an umbrella since they must reach deep in order not to suffer from drought. The cuttings must be inserted into the ground almost for the entire length and only the upper part must emerge. From it the crown of the vine will develop. A small well must be created around the plant to collect water.
Why do we plant vine shoots? To facilitate and shorten production times. This practice is also useful in avoiding the attack of a parasite, the Filossera, which by attaching itself to the root system of the plant, causes serious damage and causes its death in 4-5 years.


The vineyards are a tasty place for birds that eat grapes. To protect the harvest, we install nets. The producer, in fact, has the right to protect their fruits but at the same time has the duty not to cause damage to the local fauna. Poorly placed nets with sharp edges can injure and trap animals. At Nava, we have a lot of respect for the ecosystem so we protect the grapes by trying to be harmless with the birds of our area.

Tying the shoots

In May and June, the vines sprout new shoots. You need to select the best ones with a light pruning and then collect them on the cables, in order to allow the sun to heat them better and let the bunches of grapes ripen. The shoots are tied horizontally to the iron wires that connect one pole to the other, so that they can have a more homogeneous distribution of the sap. The laces of vegetable origin such as willows, broom, raffia, once very widespread, have been replaced by synthetic and metallic materials.

Leaves and bunches selections

Flaking takes place in April / May and consists in the elimination of the basal leaves adjacent to the bunches. This process is also repeated shortly before the harvest. The early intervention is done to clean the bunches of floral residues from which diseases and infestations can develop. The peeling also serves to obtain less compact and smaller clusters, less vulnerable to diseases. By thinning grapes, on the other hand, 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 that allows the plant to concentrate its resources on fewer clusters in order to improve ripening. The thinning operation must not be carried out randomly but taking into account the visual appearance of the bunches and their position on the plant.


The work of the acinino takes place in the month of July. It consists in the elimination of the smaller berries from the bunches, in order to allow a better maturation of those already developed and to guarantee balance of size to the final product of the table grapes. It is common to distinguish between two different types of millerandage: the green millerandage and the sweet millerandage. It has a green acing when the berries, usually seedless, remain green until the harvest and a sweet acing when they ripen regularly and can become even sweeter than normal.

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