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Vineyards

As of the 2010 vintage, Pojer & Sandri can be conisdered an "estate bottled" winery.  We currently farm all the vineyards used to source fruit for our broad range of Trentino-area wines.  Most of the vineyards are owned by Pojer & Sandri, with a small percentage being under long-term contract, but farmed by us.
We have reached a major goal in doing so, as we continue to follow our philosophy of "quality," starting from the ground up.  We have great respect for nature, the seasons, the terroir and the tradition of wise, old farmers.


Since 2009 we're employing a new regimen in pruning our vineyards.  This enhancement is fostered by famed Friulani viticulturists Marco Simonit and Pierpaolo Sirch, with the collaboration of University of Milan Professor Attilio Scienza.  Their techniques feature "soft pruning," a method said to extend the life of the vines along with protecting the plants from various diseases.  First and foremost, however, is the quality of the grapes and their methods allow us to obtain good fruit.  (Some estates employing Simonit & Sirch's services include Gaja, Venica & Venica, Schiopetto, Col d'Orcia, Bellavista, San Felice and Planeta, amongst others.)


All the viticultural practices employed in our vineyards require significant manual labor, as we have half of the vineyards trained using the classic "Pergoletta Trentina" system and the rest are cultivated using the Guyot training system.  We do not, by the way, use any herbicides in the vineyards, nor do we spray to prevent Botrytis Cinerea.  In fact, the Trentino region has eschewed the use of various poisons for many years in favor of predatory insects as this is an enlightened and environmentally-friendly philosophy.  We treat, and then only as little as possible, for Peronospora (mildew) and Oidium (powdery mildew) as we're fortunate to have the "Ora del Garda," the drying winds blowing our way from Lake Garda.  Our vineyards also have vegetation between the rows and we cut these grasses twice a year, once in Spring and shortly before the harvest.

We routinely pass through the vineyards early in the growing season employing a process known here as "Scacchiatura," or "suckering."  This means we cut off the "suckers," as they're called, of each vine.  This promotes better growth for producing ripe, healthy clusters of grapes.



As the period of blooming comes to an end, we a employ a defoliating machine (currently using a Binger-Seilzug machine) to remove unwanted leaves.  We also go through a second time to remove additional foliage and excess, late-developing grape bunches.  A third time, especially for Nosiola, Chardonnay, Pinot Nero, Cabernet and Merlot, we 'sculpt' the bunches, cutting off the "wings" of certain clusters to allow the remaining fruit to achieve an optimal level of ripeness.



We also "top" the vines, essentially mechanically cutting back the growth.  We do this a couple of times fairly early in the growing season.  When the grapes are at a time of veraison ("invaiatura" we call it in Italian when the red grape varieties change color), we do another pass in the vineyards to eliminate weaker bunches of grapes which we don't think will ripen properly.



As we have such a broad spectrum of grape varieties here on our home hill of Faedo, as well as parcels in  the nearby Cembra Valley, our harvest period tends to be extended.  Certain grapes ripen early, while others take longer depending upon their soils, exposure, etc.  The "vendemmia," or harvest, requires much work for our entire team and we pick by hand and into small boxes which are refrigerated before we process them in the winery.  We have special picking boxes for this, as well as our cooling room to allow for a healthy beginning for our fermentations.

 

 

 

 

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