Manufacture - Plant
Pruning
The pruning is the annual cut of the one year old wood. Only the healthy and well-developed wood should be cut. A perfect leaf-fruit ratio should be reached.
Tasks
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the shoots should reach an optimal strength and length
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preservation of a corresponding vine scaffold
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best possible distribution of the shoots in the vine space
The eyes of the GV are very fertile. The varietal needs a short and weak pruning of 4-6 eyes/m2.
Foliage work
The wall of leaves structure influences the photosynthesis, the quality and quantity of the harvest.
Tasks and aims
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improvement of the photosynthesis
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better exposure of the grapes
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improvement of the wood ripeness
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optimization of the leaf-fruit ratio
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reduction of the danger of fungal disease
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reduction of losses of unnecessary reserve fuel
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improvement of the grapes’ microclimate
A thicket into the vine should be avoided. Otherwise the sun won’t reach the grapes. If there is a big solar radiation, then the grapes should be protected by the leaves against sunburn.
Pest control
Healthy grapes are very important to reach a good wine quality. But healthy grapes need the necessary effort in pest control, whether in a biological or chemical way. The vine should be protected against vermin by pest control. But it is very important to use substances that have no negative effects on the environment.
Harvest
In Austria the harvest of the grapes usually takes place at the end of September and October. At one vine of Grüner Veltliner there should be 6 to 8 grapes at the highest. The harvest should be done very carefully and punctually. It is important that the grapes are in good health conditions during the harvest.
Physiological ripeness
The best time to harvest the grapes is when the physiological ripeness is reached. It can be checked in various ways. But the best way is to look at the seed of the berry.
Grüner Veltliner
| phase | sensory impression | assessment of the berry | colour of the pips |
| 1 | unripe, green, grassy, sour | gerbig-grün | green |
| 2 | sour to ripe | pips are connected with the berry | green to tan |
| 3 | sweet aromatic | parts of the berry are separated | middle brown to coffee-coloured |
| 4 | sweet, overripe, poor on acidity | destructured condition, overripe | coffee-coloured |