Management of the Vineyard

There is general agreement among viticulturists, both technicians and growers, on the ideal bunch characteristics for grapes that are grown to produce wines through dehydration. Bunches should not have a dense structure; berries should not be large in size and should have a thick skin. Fruit composition should be rich in sugar, acids and secondary metabolites. Grapes must be healthy and free from symptoms of disease or pests, as well as have low susceptibility to rot decay during ripening and postharvest treatments. To achieve this qualitative profile, proper vineyard management is essential and achieved by making appropriate choices including consideration of genetic, environmental and cultural options. Between the genetic choices the Case study ‘Aleatico’ grape is shown. While about environmental aspects several cases study are presented for Mediterranean climate (Pantelleria Island), Padanian climate (Valpolicella Designation of Origin), Alpine climate (Valtellina Designation of Origin). Effect of vineyard design and canopy management are discussed regarding to vine balance and cluster thinning, the early leaf removal as a possible powerful tools for grapes to be dehydrated, Berry epicuticular waxes, ripening and canopy management, Bunch thermal and light microclimate for grapes to be dehydrated, potential management of juice acidity, Vineyard management in warm climates. Particular attention is finally focused on time of harvest and berry phenolic maturity.