The thinning in the vineyard is also called “green harvest”. With this name is understood the process of elimination and destruction of grapes that have not yet reached maturity, the moment of “veraison“, that is when the berries change color, thus eliminating part of the yeld of the entire surface cultivated. During the green harvesting and depending on the situation you can get to eliminate more than half of the production.

This practice is used to limit the production of grapes per single plant and then get grapes (and consequently a wine) more concentrated in coloring substances and polyphenols and a better and more thrust maturation of the same. In the last years at Podere Sapaio we have severely limited this practice as a vineyard with an excellent balance vegetative and productive self-regulates its production naturally. We believe that our vineyards have achieved this enviable balance and therefore we let them produce freely. Currently at we simply make a moderate peeling around the bunches along the north side of the row in this way the air is light can circulate freely around the cluster, but the same way does not receive the direct rays of the hot sun that They may cause burns. The thinning is therefore limited to very few bunches not perfectly healthy or ruined that could never achieve a natural maturation. Each cluster of grapes so it seems to contain a library dedicated to the wonder, silence and goodness.