The tearing vines, which indicates the awakening vineyards occurs at temperatures above ten degrees. For wine so it begins an important period of green works in the vineyard, which will last until August. Most care while by oenologist require luxuriantly growing varieties such as Gewurztraminer, Sauvignon and Lemberger.
The most important factor that influences the course of spring awakening vineyards, is the weather. For wine this winter was favorable. The average temperature except in January had dropped below freezing. "Grapevine is waking up at temperatures over ten degrees. Tearing vine, thus oozing sap on cutting wounds, indicating that the soil warms up and the vine prepares for sprouting. Favorable is also plenty of winter moisture, which is important for nutrient uptake. Once the vines sprout and grow shoots, they are at greatest risk freezing temperatures, "stressed the importance of good weather Iva Šantavá, enoložka of vineyard Blatel.
In the case of spring frosts can by oenologists damage the shoots and interfere with harvest. For example, in May 2012 morning frosts in the Moravian vineyards damaged nearly a quarter of vineyards. Besides the weather is also important protection against pests. Besides rodents and birds are also a threat to vineyards thrips or grape berry moth. Risk in the coming months also represent fungal diseases such as downy mildew and Petri disease.
While the period before the breaking of the vine is for vintners relatively less labor intensive, upon awakening vineyards are waiting intensive work associated with so-called green work in the vineyard, which will last until August. "Luxuriantly growing varieties are usually more demanding on green jobs such as cleaning cleaner, malanders, consolidating into brads, chipping zálistků and defoliation. Among the varieties harder to grow include Gewurztraminer, Sauvignon, Lemberger and Kerner, "explained enoložka of slovácký wineries.
With the arrival of spring is also in addition to the work in the vineyards processing wine from the previous year. While some wines, such as Moravian Muscat or rosé wines have been bottled and prepared for distribution, others are just so-called prochutnávají. "Some varieties at this time still we keep on fine yeast lees. At this stage prochutnáváme and debating over what will be their next journey, "added Iva Šantavá.
Source: tz, editorially modified
