1. Bare vines in winter. These are usually pruned to 2 buds on each spur, with any low-growing buds being rubbed off |
2. Leaf break in Spring. At this stage the vines are most susceptible to frost, which destroys the potential growth buds. |
3. May, and the low trained vines are beginning to put substantial amounts of leaves and shoots. The grapes will form along the lower wires. |
4. June, and the buds are beginning to grow growing |
5. Late June, and the buds are breaking and flowering amidst the shoots |
6.Commercial growers maintain a routine of spraying against mildew. The canopy needs trimming in order to maximise the sunlight reaching the grapes. |
7.Ripe Seigerrebbe in September. An example of the juice is put on a sugar REFRACTOMETER to determine how much sugar to add before fermentation |
8. The picked grapes are taken to the Winery, de-stalked and then crushed in a variety of presses. This is a modern press |
9. The wine ferments and is stored in either polystyrene or metal tanks as shown here at Nyetimber in Sussex |
10. Some wine is transferred to oak barrels which impart a vanilla flavouring. These shown are at Three Choirs |
11. Bottling line for Sparkling wine at Nyetimber. |
12.The dying leaves of Autumn. Soon these will fall and be available as compost. The vines will then die back and be ready for pruning in January |