To produce wines of the highest quality, it is necessary to give the utmost care to the vineyard and to have the maximum respect for the land, because good wine is made in the vineyard… these are the phrases that are often repeated when people speak about Boeri wines. All the work in the vineyard is done manually and the entire family participates in all the daily activities and tasks. Pesticides are used rarely, only to provide for coverage in case a localized problem emerges. On the rare occasions when a fertilizers is called for, Boeri use exclusively organic and natural fertilizers. Finally, no irrigation is performed on the estate: Boeri leave it up to nature to decide how much water the vines need. The fact that Boeri intervene so rarely and carefully in the vineyard shows their commitment to “natural” winemaking: one that allows the seasons, the terroir and the weather to determine the special and distinctive flavors of each wine each year.
The family is most attached to the historical vineyards of the estate, especially to the oldest among them which was planted in 1936 by Giovanni Boeri, the grandfather of the current owners Giorgio and Roberto. To this day this vineyard thrives, and its fruit is used for making Pörlapà. Since then, the Boeri family purchased additional lots of land on the Bricco Quaglia hill, and today the overall area of Boeri vineyards is 10 hectares of which the vast majority is dedicated to the barbera grape variety, and the rest is subdivided among nebbiolo, chardonnay, moscato and dolcetto.
January-February: Pruning of the vineyards
March: Tying of the vine shoots
April: Routine care for the vineyard, elimination of excess weeds, replacement of dead or weak vines. Bottling of the white wines, and of the basic Barbera and Dolcetto.
May: Pruning and thinning. This is an important “cleaning” operation that prepares the plants for the winter trimming and pruning.
June – July: Re-tying of the plants to ensure that they are perfectly vertical; thinning of the leaves and re-tying of branches to ensure that leaves don’t block the sunshine that the grapes need to receive, other thinning to ensure that vines don’t grow excessive amounts of leaves (excess of leaves would divert the energies and the nutrition of the vine from the grapes to the leaves).
July – August: Thinning of the bunches on the vines that had produced too much fruit – the so called green harvest. This allows for an increased quality of the fruit that is left on the vine. Bottling of the most important wines.
10-20 September: Manual harvest of the white grape varieties
End of September-Beginning of October: Manual harvest of the red grape varieties
October-November: Work in the cellar, from fermenta- tion and filtering to the transferal of wines into steel vats or wooden barrels.
December: Bottling of the first part of the Moscato