Work in the vineyard

The vines of our vineyards bear faithful witness to our attitude.

The vine cultivation experience, passed on from generation to generation for hundreds of years, together with the family tradition, have resulted in our own personal production method.

At AVINYÓ CAVAS we spend most of our time tending to the vines. The secret to producing a good cava is doing a good job all year-round and respecting the natural environment. For twelve months, we work every day to make sure we get a healthy, balanced and quality harvest. We are strongly committed to continuing with the principles of ancestral agriculture fully adapted to the 21st-century. As a result, we are in the process of being certified as an ecological agricultural producer.

In winter, the vine rests and it is time to prune. Pruning enables us to control the strength of the vine and quality of the grape. Every vine’s trunk is observed; its growth, its productive history, and its overall health, then it is decided in situ how it is to be pruned and so on for the entire vineyard.

Everything regrows in spring. It is the most magical moment in the year, the buds have already burst and the green colour of the young shoots is beginning to dominate. As the vine shoots grow, another important practice for the health and quality of the grape is carried out: the thinning or pruning (green pruning). We seek a balance between the fruit and the vegetation, leaves and shoots are removed according to the opinion of the person responsible for the pruning.

Flowering is a very delicate moment for the vines, and good pollination will ensure good setting.

The growers good work can already be seen in summer. When the grapes are the size of a pea we defoliate, removing the leaves that cover and hide the grapes and which do not let the grapes ventilate or ripen. In the following months as the ripening continues to progress, transforming the trunk into sugars that accumulate in the grape and diminish the acidity. At this point the grape begins to change colour with the skins changing from green to yellow for white varieties and green to black for red varieties.

The last but most important activity for the vine, is to assess the ripening in order to decide the optimal day for the grape harvest.

Every day starting in the beginning of August, visual checks are made to evaluate the health of the grape and samples are taken to determine the degree of ripening (content of sugars and acids) of the grapes. This determines the day for the grape harvest and which wine will be made from each plot, taking into account the type of soil, the grape variety, and the weather conditions through the entire year.