Taglio del Tralcio

Italian term (cutting or capping the shoot) for the practice of cutting the fruit cane after the grapes have reached ripeness, thus interrupting the flow of juice between the fruit-bearing shoot and the vine, which leads to a slow, natural drying or raisining of the berries. With regard to the exact timing, some producers also take the phases of the moon into account. The process is carried out when the moon is waning, as the grapes (allegedly) tend to fall off shoots that are cut when the moon is waxing. After pruning, the grapes remain exposed to the sun and wind until they lose about 15 to 20% of their volume.

Taglio del Tralcio - Schneiden der Triebe und Etikett

Drying the grapes leads to a natural concentration of the berry contents with the aim of being able to press fuller-bodied wines from them. The time that the grapes remain on the vine after the "taglio del tralcio" until they are harvested can range from a few days to around five weeks. The Garganega grape variety is particularly suitable for this technique. Its use is also indicated on the labelling of the wines concerned as a mark of quality, so to speak.

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Taglio del Tralcio

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