Decanter Applauds Simonit & Sirch for Transformative Vineyard Pruning Methods
In a compelling article for the May 2016 issue of Decanter Magazine, writer Carla Capalbo features Terlato Vineyards viticulturalists Marco Simonit & Pierpaolo Sirch. Responsible for creating the Terlato Vineyards Friuli Pinot Grigio and Friulano, Simonit & Sirch have established themselves as experts in vineyard management with a focus on reflecting terroir through their own sophisticated pruning method.
Calling them "pioneers," Capalbo states that Simonit & Sirch have "transformed the way many of the world's top wineries [Champagne Roederer, Latour, Ausone, Y'quem] prune their vines." Noting the negative impact of traditional pruning methods, Capalbo says:
Vines are often pruned with a one-cut-fits-all approach that doesn't suit the world's diverse training systems. Many vines are pruned in the wrong places using poor tools, or mechanical cutters that rip the plants rather than making clean cuts.
Simonit & Sirch have developed a way to avoid the diseases and gnarled vines associated with traditional methods by pruning vines in a more refined way. Pierpaolo Sirch explains:
To avoid problems, cutting should ideally be done only from the upper side, leaving the 'vein' free...Only first- or second-year growth should be pruned as the plant can't easily heal larger 'wounds' on hardened older wood. That's when it's most vulnerable to virus attack.
Simonit & Sirch's advanced techniques not only keep vines healthier for longer periods of time, but they contribute to a more flavorful, robust, terroir-driven wine. Thanks to their skill, the Terlato Vineyards Pinot Grigio has already received rave reviews, including a 90-point score from Tasting Panel.
To read the full Decanter article, click here.
To learn more about Friuli Pinot Grigio, click here.