Grape production and wine making methods used by João M Barbosa
As a company we are concerned with the well-being of (local) flora and fauna, and believe in using environmentally friendly practices. By allying the latest and most environmentally friendly techniques, whenever we plant new vineyards we have the following considerations:
We then do a soil analysis, and if necessary, make corrections of nutrients and organic matter.
Through the soil analyses we determine which grape variety and rootstock (for grafting) are most suited to the terrain and the climate for the production of top quality wines.
In the first season, after the grape vines are planted, posts and wires are put in place to train the vines. In year two, after pruning and leaving two buds, we tie the trunk to the first wire. In year three we “open the arms” (cordon training) to train the shoots along the first wire bilaterally. Only after year four do we harvest the first grapes, thus creating the ideal conditions for the upward growth and root formation of the vines, and providing the best conditions to produce grapes for many years to come.
From the time they are planted, the vines are treated with natural products so that our wines are considered of integrated and organic production.
Pruning is done in February/March, at which time we guide the plants, cutting of all the unnecessary wood. We leave a maximum of four stems per branch. The goal is to prepare the plants for a new season, not with excess production but with a better production.
Normally in April the blossoming has occurred and we do the first treatment and disinfection with sulfur.
In June when the grapes colour up, if necessary, we prune (green pruning) to reduce the amount of grapes so that the remaining ones can develop and ripen better so produce a better wine. Our productions never exceed six tons per hectare.
From the beginning of August we start doing weekly maturation controls so that we can plan with as much accuracy as possible the ideal time for the grape harvest.