The vineyard in Tuscany in 12 months

Viticulture: fatigue for 12 months a year

Wherever man cultivates the vine, there are no real breaks in any time of year. We thought of outline, as far as possible, the activity that is carried out by the winegrower during each of 12 months. We will talk the story of the farm of the Cappannelle Holiday House in Castiglion Fibocchi ,Arezzo, Tuscany, Italy

January
Ii is one of the coldest months; is carried out pruning of vines. In some areas, the traditionalists are beginning to prune the 22 of the month, the day of St. Vincent, patron saint of winemakers. In any case, the work must be completed before the spring vegetative growth.

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Detail of cutting: choice
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Final result: Pruned vine

February
Continue pruning in the vineyard; in some areas may terminate already in this month. Instead, there is much to do in the cellar, where the new wine is maturing. It is necessary for controls meticulous so there are no problems that could damage the wine, sometimes beyond repair.

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March
Pruning now coming to an end a little ‘everywhere; in the vineyard is plowing the soil to aerate and remove any weeds. Towards the end of the month, in the most temperate, on the wood of the vine apparently dead, appear the first leaf buds. Start the first show of nature.

April
After the appearance of the gems, starts the growth of leaves, shoots and flower buds, those who later will bear fruit. At this stage we can already understand roughly what will be the amount of product and the period in which vendemmierà. It ‘a delicate stage where any frost or heavy rain can cause millerandage, or where excessive heat and sun can cause the plants to bring more sap in the leaves and in the fruits, causing leaking.P1030108

May
In many areas can still very cold and the winemakers resort to fans and heaters to protect the vines from frost; they still work the soil to eliminate weeds. And ‘the period when downy mildew and powdery mildew can damage plants and may need to be treated with fungicides; fertilize the soil.

 

June
This is the period of pollination and flowering; if the climate is right, dry and warm, there is rapid flowering and appear the first bunches. Depending on the more or less strong climatic variations, may be formed bunches with berries with different degree of ripeness. After flowering, thin out the shoots and the best are attached to the supports. It may still be necessary to treat against powdery mildew.

July
Continue the formation and growth of clusters. Depending on the vine variety, you may have problems at this stage, that fruit set; one of the most delicate grape is Merlot; you need to thin out the bunches to ensure the remaining healthy development and flourishing. There are many wild weeds that it is better to delete. Powdery mildew can still be a threat.

August
Now begins the phase called veraison, in which major chemical changes take place inside the berries, which change color; The sugar content increases considerably. And ‘another critical moment in the vineyard: rain and warm, especially in the absence of ventilation, can promote the formation of unwanted molds, while excessive drought may slow the ripening of the grapes. It must work out a good amount of leaves, to promote a better passage of air and a good exposure of the bunches to sunlight.

September
Is made to the chamfer of the branches and green pruning, reducing a certain amount of bunches per plant, in order to concentrate on the remaining energy. This phase can begin, according to the mild climate, even in August. There are still dangers due to rains and drought. In some areas, and for some plants early, may start the harvest.

October
In almost all regions will harvest in quantity. For more grapes later, it may be necessary to wait until the second half of the month to begin the harvest. A collection is finished, the grapes are crushed and the skins, stalks and seeds (pomace) come partly scattered in the vineyard, with natural fertilizers and fertilizers.

Harvest: the laughter party
Harvest: the laughter party

November
A little ‘everywhere they return the first cold. At this stage it is only the root portion of the plant to be active. It cleans the vineyard and get covered strains screws soil to protect them from winter.

December
The most important, at this stage, is to trade, had the approach of the Christmas holidays. December 6 is put on sale the new wine and prepare the classic Christmas packages. At the end of the month, in many areas has already beginning the winter pruning.

It is not a simple dog it is simply Chicco

 

 

Chicco is the dog of Bianchi Family. It was born in Tuscany in the winter 2012, exactly on 16th january 2012. The meaning of the name is SWEET. All guests of Cappannelle Holiday House love him. And they call him with a english accent and they pronounce its name “Kikko” or “kicco”. It is a true STAR and my second daughter Alice is its best friend.

There are many stories about him. In the summer 2012 while an english family from Bath was arriving for a dinner with us, it did pee, for the big joy, on the leg of the english madame…. we were embarassed for this.

In september 2012 when Karin, a painter from New York City, came for 2 months from us, Chicco found another friend. Every day they met for playing together.

And all little children loved and love him, You can see from the pictures:

 

 

Best Supporting Actor

THE OSCAR GOES TO…

CHICCO

 

 

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Italy (I) Traveling Through Tuscany

Shoot 'N Go

Earlier this month we spent two wonderful weeks in Italy, where we visited Venice, Florence, Greve in Chianti, Montefioralle, Siena, San Gimignano, and Montalcino. We drove through the Tuscan countryside and Val d’Orcia all the way to Rome, where we ended the trip. It was a fantastic trip. Italy is a photographer’s paradise and I took thousands of photos. Starting my series on Italy, here’s a slide show of the beautiful Tuscan countryside.

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Top 10 herbs to cook Italian- 2. Rosemary= Rosmarino

Toscana Mia

Rosemary

“An herb is the friend of physicians and the praise of cooks.” (- Charlemagne)

Rosemary better to be used fresh as desiccated leaves loose flavor.

Rosmery

To strip the leaves from a woody sprig, simply hold the stem in one hand and remove the leaves using the finger and thumb of the other hand, pushing against the direction of the growth

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Rosemary’s pungent flavor complements fatty meats particularly well, When grilling, toss a sprig or two of fresh rosemary onto the coals to add a wonderfully intense smokiness to your meats.You can use a woodier branch from the plant as to brush oil on grilling meat. On grilling a lamb it’s compulsory as its aromatic smells eliminates the characteristic sheep smell.

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Rosemary in marinades, or as an accent for Mediterranean vegetables. Great in some tomato sauces. Pay attention not to use too much especially in summer when it can be too…

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