A year in the life of a winemaker: episode 2

From pruning to harvesting, from pressing the grapes to finally serving their wines in the Hot or Buschenschank (wine pubs): months of work go behind every bottle of wine. We follow Austrian winemakers closely! - TEXT EDITORS | IMAGE AUSTRIAN WINE / ROBERT HERBST

Living with the vines | Episode 2: summer

The flowers that appeared in late May are gone by the end of June. Now the small berries continue to develop. During this fruit growth period, 'leaf management' becomes increasingly important. This is because the grapevine puts a lot of energy into its growth, and if a vintner is not careful, all the energy goes to the long shoots with leaves and not to the ripening of the grapes.

Fresh fruit!

In June, the leaves around the grapes are thinned out and in July the long shoots also get a summer pruning. Austrian winemakers do all this manually. This is how they can best see how to achieve optimal light and air conditions for the fresh fruit. This allows the grapes to dry out quickly after rain and reduces the risk of fungal diseases. The key here, as always, is to find the right balance. If too many leaves are removed, the grapes are exposed to the bright sun and can burn, which affects the flavour of the wine as it results in bitter notes, for example.

The green harvest

Excess grapes are removed to improve the quality of the remaining fruit. This is called the 'green' harvest and picking the erwt-sized berries lasts until August. With this handiwork in the vineyard, Austrian winemakers are busy. Why remove precious fruit and reduce yields? Because then their little brothers get more space, light and air to grow. Especially after rain, it is important that fresh wind blows through the bunches so that the grapes dry quickly, as this reduces the risk of fungal diseases. Soon, the grapes will start to ripen, soften and change colour.

Wine tourism in Austria

Summer is also the time of wine tourism. Austria is a wonderful holiday country and very hospitable. Besides working in the vineyard and in the cellar, where the harvest is gradually being prepared, the winegrowers are happy to make time to show you around. In their traditional Hot and Buschenschanken (wine bars) you can eat and drink until the late hours!

Preparing the harvest

Before the harvest begins, Austrian winegrowers often turn their Riedenweine (wines from one vineyard) from the previous vintage are bottled. Then, in August, preparations for harvest begin in earnest. They prepare the press, harvest baskets, de-stemmer, fermentation tanks and all other equipment. In the vineyards, the winemakers keep an eye on how ripening is progressing.

Want to know more about the different growth stages? Read all at AUSTRIANWINE.COM  and/or watch the fantastic videos from 'A year in the life of a winegrower' via YOUTUBE

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