WINTER
From November to February, the vine enters a dormant period, the winter hibernation, and the sap no longer circulates in the plant. This is when the winegrower prunes the vine, removing vine shoots and selecting the buds that will be allowed to grow and produce fruit the following year. During the winter, the ground is plowed as well in order to break up and aerate the soil. The rainwater can then penetrate further into the ground. Winter is also the time when fertilizers and organic matter are added to the soil.
SPRING
In March and April, the buds begin to develop and the vine shoots and leaves begin to grow. The vine awakens, and the sap begins to circulate in the plant. Small flowers begin to appear on the vines in May/June. This is when the winegrower has to do the most "green work" to keep the vineyard healthy and happy.
The winegrowers do the trimming and topping work, removing the ends of branches growing between the main shoots (secondary vine shoots), and also removing the "useless" shoots and buds growing on the foot of the vine. New planting is also performed in the springtime.
SUMMER
In July, the leaves continue to grow and the flowers turn into grapes: this is when the "fruit setting" occurs.
In August, the fruits ripen, becoming larger and more mature. They become either red or yellow-green, lose their acidity and become sweeter and more flavorful. Winegrowers may remove excess bunches to improve sun exposure and aeration for the remaining bunches, and to improve the vines' overall health. All or parts of certain bunches may be removed from vines that have an overabundance of fruit.
AUTUMN
The grapes are harvested in September and October, either by hand or with grape harvesting machines. The leaves then fall from the vines at the end of the season.
