Vinculture in Ockfen troughout the Year - From Vine to Wine

2. Spring in the Vineyard – Nothing green yet

3. April to June Working in the Vineyard  vine works (bending, staking, break out, remove undesired shoots)  slackening the soil  taking care of plantation, mowing, mulching  renewing wires  meldew protection (as soon as new chlorophyll appears)

6. April to June Mature vines – fresh green Young vines (5 years old) – fresh green

7. April to June Inflorescence

8. April to June Working in the Vineyard  plantation of a new vineyard – warm soil is good for growing

9. April to June Working in the Vineyard precision work

10. April to June Working in the Vineyard clot vine

11. Summer

12. July to August Working in the Vineyard  care of vine  plant protection  care of soil  tacking, securing and staking the shoot

13. July to August Vines with plenty of leaves

14. July to August Working in the Vineyard  botteling of pearl wine (fermentation process can be positively influenced by warm temperature)  working that has to be repeated periodically:  labelling of bottles  binding in boards  storage works

15. July to August Working in the Winecellar First bottelling of pearl wine

16. July to August Working in the Winecellar The inclined position of the sparkling wine bottles intents to separate the yeast in the neck of the bottle

17. July to August Working in the Winecellar labelling

18. July to August Working in the Winecellar labelling

19. July to August Working in the Winecellar storage works

20. Late Summer to September Working in the Vineyard  preparation of grape harvest:  protection measures against wild game  cutting leaves  start planting green and care of soil  steady control of progress of ripening of the grapes

21. Late Summer to September Working in the Winecellar  preparation of grape harvest:  cleaning cellar, repair  controlling machinery  controlling barrels, hoses etc.

22. Late Summer to September a further product of the wineregion: vineyard peach  often used to produce liquor

23. Fall

24. Fall Working in the Vineyard  The Order of Grape Harvest Rivaner  Pinot Noir (Spätburgunder) & Dornfelder  Pinot Blanc (Weißburgunder)  Riesling

25. Fall Grapes ready for harvest Riesling Riesling

26. Pinot Noir Dornfelder Fall Grapes ready for harvest

27. 3-year-old Pinot Noir Fall Grapes ready for harvest

28. Fall 1-year-old Dornfelder

29. Fall Working at the Vineyard Grape Harvest

30. Grape Harvest Fall Working at the Vineyard

31. Fall Working in the Wine Cellar  pressing the grapes  must  new wine  production of red wine: mash fermentation (releasing colorants from the grape skin)  first clarification  stabilisation  enrichment  adding yeast to support fermentation  filling up grape juice

32. Working in the Wine Cellar (Winepress station) Filling up the Winepress Fall

33. Working in the Wine Cellar (Winepress station) Mash Must Fall

34. Working in the Wine Cellar Determining the weight of must in degree Oechsle Fall

35. Working in the Wine Cellar (Winepress station) Punshing the mash (~ 4 times a day) Fermentation of the mash of red wine Fall

37. Working in the Wine Cellar  Regularly control of the fermenting wine  Analyzing the wine  Controlling the decomposition of sugar Late Fall – after the Harvest

38. Winter

40. January to March Cutting the vine

41. January to March Techniques of linking the vine

46. Springtime

48. April to June Working in the Wine Cellar Bottling

49. Final Product in the Bottle!