It's a bit like a housekeeping. At home it is done before Christmas and in our vineyard since Christmas. However, we could describe the winter cut of the vineyard, which we started at the beginning of January and ended at the latest, March 19th.
Such a winter cut is not only an important thing for our vineyard manager Romana Slouk, who has it all at the command. The vineyard is rejuvenated and the top of the main stem by the nearly 200,000 vines we have on our 45 hectares. "We do everything in about 12 people, that's why it takes us a relatively long time," explains Roman.
Cutting with scissors entrust only to the people who he believes in, and who have been doing this work for a long time. This is because, among other things, some interventions are being made with the prospect of continuing in the years to come. "That's why it's important for the same person to care about the same line because he remembers why he was doing a particular cut," says Roman.
The basic rules of the work are, however, always the same for Sonberk. Not two or three, as they can ever be seen by anyone in the garden. Sure, if we were to leave the bushes bigger, it would probably be more grapes, but we can not do that. If only one vine is left, the bush is more beneficial, the grapes are better and have higher sugar content, which means quality. Every year, it is based on a yield of about 1.5 kilograms per head.
Nowadays, the majority of winemakers who live with the sale of wine are doing the same. "Leaving more streets is really good at home, when someone needs to really overshadow their terace," Roman laughed, who could tell about the cut as a special viniculture discipline. He has twice won the Republic Championship and has been a jury for several years at the championship. He will take on this role again this year, namely on February 22 in Sedlec.
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