THE ESTATES’ JOURNAL: VINEYARDS PRUNING AT FIRRIATO
Pruning is strategy. Pruning is tactics.
This is done before spring because spring brings life back.
Pruning is in the hands of man. And men are like a small army where a team leader (you see one in the picture, dressed in black) passes the “knowledge” and tactics to expert pruners. Firriato believes in its own heroes.
Pruning adjusts the number of buds, and therefore the production.
In the vine, pruning also has a physiological function. Along with the type of training (bush, Guyot, espalier, etc.), it contributes to efficient arrangement of leaves and bunches in the sun. Obviously, when they appear.
Today numbers tell our pruning history. In the countryside around Trapani, there are more than one million structured plants belonging to different grape varieties.
Our agronomist inspects with absolute precision every single portion and each individual cru in the vineyard. These results, along with the type of cultivar, will determine when and how to prune to meet the production targets of the harvest and also to respect the physiology of the plant itself. He also decides the time of pruning to facilitate gradual budding.
Each vineyard, each cru, each vine
For each plot, and for each cru, there is a strategy
Production goals dictate tactical variables in this strategy: how many bunches per plant? When to proceed with the pruning to ensure gradual budding (and enhance resistance to pathogens)?
Between rows of vines, field beans are grown: it is the process of “green manure”, an ancient practice that determines natural enrichment of the soil. The green manure in fact enahnces the transfer of nitrogen to the soil and induces “biocenosis” (or “biotic community”), the symbiosis between plants and bacteria.