O maior segredo do vinho do porto vintage manter as coisas simples. Uma das belezas do pisa a p tradicional que se trata de um mtodo que tem vindo a ser aperfeioado ao longo de sculos. o mtodo que mais respeita as uvas com as quais trabalhamos e o terroir. O mtodo no varia de uma das nossas adegas para outra.
A diferena de estilo no vinho do porto vintage de uma quinta para outra atribuise totalmente ao diferente terroir, porque o mtodo sempre o mesmo. Aqui podemos ver um lagar, que foi cortado ontem noite. Este lagar foi ontem enchido e selecionado. Ontem foi onde se fez a pisa a p.
E o fundamental de um lagar bem cortado ter todas as grainhas na superfcie. Este um ano fascinante pela enorme quantidade de grainha um bom sinal. Grainha muito castanha, muito escura, bem amadurecida um lindo lagar.
Aqui temos um lagar na sua fase final de fermentao, espera para ser fortificado, portanto no est a ser trabalhado. Podem ver as tbuas atravessadas Estas tbuas esto aqui para trabalhar no mosto em fermentao com os chamados macacos, que so mbolos de madeira. Quando a fermentao comea, no h mais pisa a p no lagar.
E todo o trabalho feito com o mbolo. Podemos ver que as peles foram trabalhadas arduamente para libertar toda a cor e taninos, polpa na superfcie, bom e quente. Isto vai fazer um incrvel vinho do Porto. Este o nascimento de um vinho do Porto jovem.
Pruning Grape Vines
Hi, i’m tricia, an organic gardener. If you want bunches of grapes on your grapevines this summer, then you need to do your winter pruning. I’ll show you how! There are two types of pruning: cane and spur pruning. And both of them should be done late in the season, between January and March.
We’re gonna start with cane pruning, because all table grapes will be productive with that method. For cane pruning, I’m gonna choose one to two canes from last year’s growth on each side of the vine and I’m going to cut the rest! You can tell the age of a cane by its bark. 1yearold canes have smooth bark, older canes have shaggy bark.
When choosing which canes to keep, you’re gonna choose a cane that’s coming off very close to the trunk, as compared to one that’s coming off of a branch, like this. The canes that you keep should have about 15 buds along the length of the cane. And they should be close to the top of the vine. Don’t choose canes that are too thin or too thick. Choose them when they’re about pencil size.
I’m gonna tag the canes that i’m gonna keep with this ribbon, and i’m going to cut the rest. I want to make sure and not cut a good cane. These are the 2 fruiting canes that I’m going to keep. For every fruiting cane that I keep, I’m going to cut another cane into a renewal spur. A renewal spur is a cane cut to 2 buds and these buds are going to create next year’s fruiting canes. If your cut starts to bleed, don’t worry, that’s normal. It won’t hurt the vine.
After seeing how this vine is shaping up, i don’t think i need this cane after all. So you’re gonna cut your fruiting cane back to about 15 buds. And if you have any lateral branches coming off this cane, that’s the time you would cut them. For grape vines growing on arbors, the first thing you’re gonna do is cut off any suckers that are coming off the main vine or cordon. And then you just want to cane prune.
You want to keep one cane and one renewal spur for every 1 2 feet of cordon. This grapevine has been neglected and hasn’t been pruned in a couple of years. So, before I actually start the spur pruning, I’m going to clean it up. Typically, spur prune varieties are trained to a bilateral cordon, which are these thick branches on either side of the trunk. These cordons can be pruned to length, but they’re never pruned all the way off, back to the trunk.
Mine are maintained at about 3.5 feet. A spur is last year’s growth, cut back to 2 buds. Ideally, you’re gonna want 7 spurs on each cordon. And on this cordon, I’ll probably get close. On the other cordons, I’ll have to wait until next year because this vine was neglected. The canes that make the best spurs are the ones that are going upward, close to the cordon.