Back to life Budding 2015

Budding starts approximately 20 days after the “crying of the vine”, when the soil temperature is warm enough to let the roots of the vines to get back to “work” again. The crying of the vine is apparent when the sap drips out of the pruning cuts.
The sap is indeed the result of the beginning of the sugar metabolism, and it is, as a matter of fact, made by simple sugars (glucose and fructose), organic acids and mineral elements.
Following to all these natural processes, the buds swell up to squeeze out the first tiny leaf: the real budding begins.
The budding period depends on different factors, and the main one is the cultivar (cultivated + variety). The first budding varieties are Nebbiolo, Barbera and Moscato (first ten days of April), followed by Chardonnay, Arneis and Dolcetto (second half of April).
The 2015 budding is consistent with the historical records of our area: Nebbiolo, Moscato and Barbera already are in their budding stage.

Written by
Roberto Prandi & Roberto Valletti