![]() 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 |
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![]() 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 |