The vine in summer: what happens in the vineyard during this season?

Summer takes the vine from fruit set, when fertilized flowers become small, hard, acidic green berries, to véraison between late July and early August. At véraison, Sangiovese skins turn from green toward red-purple, acidity begins to fall and sugars and polyphenols accumulate.

Green pruning balances foliage and crop. Non-fruitful shoots and suckers are removed to prevent unnecessary competition for water and nutrients; excessively long shoots are trimmed to reduce shading and keep rows accessible. Selective leaf removal improves airflow around the clusters and limits fungal pressure while controlling their exposure to sunlight. Green harvesting can reduce yield per vine and concentrate resources in the retained clusters.

Lamole’s pronounced day-night temperature differences continue through July and August, supporting aromatic freshness and acidity. Leaf removal therefore has to be carefully judged: sufficient foliage is retained to shield grapes during the hottest hours without obstructing the light needed for polyphenolic ripening. Shallow cultivation breaks the compact soil surface, interrupts capillary rise, reduces evaporation and preserves moisture around deeper roots during dry periods.