What happens in the vineyard at Podere Il Casale in May?
May is an intense month in the vineyard. It requires an expert eye, skilled hands, and deep respect for the natural rhythm of the plants. From this balance comes the promise of a high-quality vintage.
May is one of the liveliest and most dynamic months of the year in the vineyard. The vines are in full vegetative growth. Shoots grow rapidly, and the inflorescences — the first signs of future grape clusters — are clearly visible. It’s a crucial period when the foundation for harvest quality is laid. That’s why it demands careful attention and precise interventions.
At Podere Il Casale, we focus on three main activities:
- phytosanitary treatments
- grass management
- green pruning
Phytosanitary Treatments with Copper and Sulfur
When it comes to plant protection, we follow an organic philosophy, using only copper and sulfur — two natural substances permitted in organic viticulture. Copper helps protect vines from downy mildew, while sulfur is effective against powdery mildew, commonly known as “white rot.” These fungal diseases can appear as early as bud break and, if left untreated, can severely affect plant health and grape quality.
For this reason, we apply these products preventively and with great care, especially after rain, as they work by contact.
Doses are never random — they’re adapted to the leaf surface, weather conditions, and the stage of vine development.
For example, during flowering, we are particularly cautious. We always try to apply the minimum necessary. On one hand, sulfur can damage leaves if temperatures are too high. On the other, copper is a heavy metal that tends to accumulate in the soil, and therefore must be used responsibly.
Natural Grass Management Beneath the Vines
Grass control is another essential aspect during this period. Keeping the grass low under the rows and around the vines improves ventilation and reduces humidity in the area of shoots and inflorescences, creating a less favorable environment for pathogen development. It also increases the effectiveness of treatments, as the product reaches the leaves directly without being absorbed by the grass.
Once again, our approach is entirely natural — we don’t use herbicides.
When soil conditions allow, we use a tractor-mounted inter-row cultivator to loosen the soil beneath the vines and remove the grass.
Alternatively, we proceed with mechanical mowing. In younger vineyards, we clear the young vines manually using a hoe. (See our dedicated article on green manure for more on this.)
Green Pruning: Selecting and Shaping the Vines
Green pruning completes the work done during winter pruning and can only be done once the risk of frost has passed.
Now that the danger of late frosts is over, we can select the best shoots — those that will bear fruit this season and those that will help shape the vine for the coming year.
Often during dry pruning, more buds are left than strictly necessary. This gives us the chance to assess the plant in spring and decide how much load to leave based on its vigor and our production goals. For example, a weak vine shouldn’t be burdened with too many shoots — better to reduce and let it regain energy.
Green pruning also helps distribute the grape clusters more evenly, avoiding overcrowding in certain areas, and eliminates suckers — those unwanted shoots growing from latent buds on the trunk.
Beyond regulating yield, this type of intervention has other key benefits: the pruning wounds are smaller and heal faster than those made in winter, and air circulation is improved, reducing the risk of fungal infections.
Organic Wine Podere Il Casale: go to shop
