On Saturday 26 February, are finally starting to prune. VERY going back this year, because normally we tend to start in January. Still time yet. 'Only' have two hectares (3000 vines) that would be 10 full days for one person (or 5 days for 2, etc).
The day was rather lively and educational, and many wineries can not really. About 15 people came to know the vineyard, winery, producer and learn to prune.
were all members of a cooperative eco-Low Asphalt is the Huerta (BAH ), which is a cooperative production, distribution and consumption of organic vegetables. Apart from eating the vegetables they produce, they also buy other products to other organic producers, including wine!
John explains as pruning
Lola covers his ears, while John is preparing to cut!
Vista Vineyard
David
Alvaro
Eva and Rachel
Ana
I
got pruned about 100 strains in the morning, and then we went to the winery for lunch. Cook a giant paella, which came out delicious and perfect. It is very difficult to cook a big paella and rice you get it done right, because sometimes there are areas where oil is being burned and other areas!
(slope: picture of the paella)
In the table
Wine 'Orange'
Cheers
(*) Here are some of the technical criteria to follow and we teach:
- Each winery is different, so the number of thumbs that we depend on his vigor, size and shape
- just leave a thumb at the end of each arm (sometimes two if the strain is too great or vigorous)
- let the thumbs pointing outward, and which can point inward or cross
- We prune all the branches that come directly from the trunk or arms Secateurs
0 comments:
Post a Comment