| MONTH |
INDOOR |
OUTDOOR |
| January |
Caring for the barrels of wine. Barrel bungs to be wiped with
a solution of sulphur dioxide. Bottling of Older wines |
The Pruning of the Vines. Vines can survive -18 C |
| February |
The Racking of the new wine into new barrels |
Finish pruning and take cuttings for grafting. Machine preparation |
| March |
Continue Racking and finish bottling |
The vines begin to emerge from dormancy. Tend to soil; aerate it
and uncover bases of the vine |
| April |
Topping is important - there must never be empty spaces in the cask.
About 5% of the wine is lost in evaporation |
Vineyard clean up continues, stakes are checked and replaced if needed.
Plant one year old cuttings from nursery.
|
| May |
Working on Customer orders. The second racking of Lees
|
Frost danger is high and the vines must be watched
through the night. Working of the soil, weed control.
Removing of unwanted suckers |
| June |
Continue the on going preservation of the wine |
The vines begin to flower, shoots are thinned and the best ones are tied to the wire |
| July |
Protecting the wine from the heat is the main concern.
Bottling of the wine. Customer relations. Tourism is an important
part of many Canadian Wineries |
Continuous care of vines and soil. Third cultivation of soil |
| August |
Inspect and clean vats and casks |
Ensure equipment is ready for harvest.
Weeding and care of vines continues. |
| September |
Prepare the winery for the arrival of the grapes |
Vintage! Protect the grapes. Keep vines trimmed.
Watch for the perfect moment to pick the grapes |
| October |
New wine is fermenting. Year old wine given a final racking.
The turning of the barrels. Moving barrels to make room for the new wine |
Harvesting continues until finished. Soil is fertilized and deep ploughed |
| November |
Winemaker makes key decisions on his wine process.
Final preparation steps are taken. A final racking of the wine is done |
Place soil over base of vines to protect them against the cold.
Cut off the long vine shoots |
| December |
Casks must be topped up frequently. watching and controlling fermentation
Bottling of the old wine. Tastings of the new |
Starting over again |
