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