At Naggiar Vineyards, we pride ourselves on adhering to the best and most recently sustainable farming practices available in the viticulture industry.
The Process Behind the Wine
The growing of quality fruit depends not only on our vineyards but how they are tended and harvested. In this sense, we are truly farmers before we are winemakers.
Wine begins its journey during spring time pruning. This is essential for vine and canopy health. As soon as young vines start coming out of their cartons, field crews train the vines to the trellis system to keep all shoots off the ground. Cordons are trained to wires as soon as possible to ensure clean, healthy growth and good air flow around the vines.
Two year old vines are carefully pruned for ideal shoot and spur positions. This is done early in the life cycle of the vines to ensure better spray coverage, good air circulation and sunlight penetration. Pruning also avoids future overcropping and overcrowding of the grape clusters.
Weather stations are installed to monitor temperature, humidity, wind directions and speed, solar radiation, rain, wet bulb temperature and dew point. This data helps control canopy size and keeps berry size small which yields a better quality fruit.
Managing the vine canopy during the growing season is crucial to the development of quality fruit. Meticulous attention to detail will lead to balanced vines, clean fruit, small clusters, smaller berries, exposed fruit, good cluster separation and berry color uniformity.
At harvest time, our farming practices are equally as meticulous as they are throughout the rest of the year. We have a small lab on-site closely monitoring the sugar, PH, and acidity in each block, and sometimes each individual row. Picking decisions, however, are made as much by taste readiness as the calculated sugar, PH, and acidity levels.
All fruit is hand-picked, a labor-intensive but important step in minimizing the damage to grape clusters. Harvesting is done at night using lights mounted on our tractors.