Brusar a vècia, a classic tradition of winter in the Veneto.
Luckily, the warm temperatures of early 2016 began to come down. The weather factor is very important during the budding of the vines. The hotter it is, the faster the buds swell up. And that’s a big problem because a lot of time is needed to complete pruning.
January 3 – What’s the best way to start 2016 off right?
Asolo Matinée a gala event that brings a little bit of Vienna to Asolo.
After the show, a toast with our Extra Dry.
January 5 – Just like every year, it’s traditional to “brusar a vècia,” in other words, “burn the old lady at the stake.” You don’t actually burn an old lady but you do make a bonfire and then make predictions about the harvest according to the direction of the flames and the smoke.
January 15 – The hills of Asolo illuminated by the morning light.
January 15 – That film on the buds seems to indicate the bud break is close. This is worrisome.
January 18 – We are showing our wines together with others from the Italian Federation of Independent Grape Growers (FIVI) at the Winter Fancy Food Show 2016 in San Francisco.
January 19 – Now we can really get to work. Pruning at 6° below zero strengthens your body and your mind. Too bad the thermometer was below zero for just a few days!
January 19 – This is the only way to warm your fingers when they are frozen!
January 21 – Great to see coverage of Bele Casel in the local papers.
January 25 – Old bunches.
January 27 – Necessity is the mother of invention. That’s a grape grower’s spoon!