The Life of a Winemaker
A Simple Month-by-Month Guide for Natural and Organic Winemaking
Making natural and organic wine is a year-round job that follows the natural rhythm of the seasons, with a focus on working in harmony with the environment. It’s also a lifestyle deeply connected to the beauty and challenges of the land. Here is an easy-to-follow look at what happens each month, with a glimpse into the winemaker’s life and the joys and trials they experience.
January: Rest and Pruning
In January, the vines are "asleep." The leaves are gone, and the plants take a break. Winemakers cut back the vines to get them ready to grow again in spring. This cutting, called pruning, helps the plant focus its energy on healthy new growth. For winemakers, this is a quieter time, but the cold mornings in the vineyard can be challenging. However, they are often rewarded with stunning views of frost-covered vines and peaceful wildlife, like deer or birds, roaming the dormant vineyards.
February: Preparing and Cleaning
Winemakers continue pruning and also trim off any dead branches. They prepare natural sprays using plants like nettle or horsetail to protect the vines from pests and diseases later in the year. The soil around the vines is lightly worked to prepare it for spring, all while avoiding synthetic chemicals to maintain soil health. Despite the work, February can bring a sense of calm, as winemakers enjoy the crisp air and the first signs of life stirring in the landscape. (Unless they use this time to find new partners like restaurants, wine sellers or attend trade shows…The first part of the year is when these events can often occur, aligning to the winemaking cycle).
March: Tying the Vines
By March, pruning is done, and winemakers start tying the vines to wires to guide their growth. They also continue working the soil gently to ensure it remains rich in nutrients without the use of artificial fertilizers. The days grow longer, and with the arrival of spring, winemakers often appreciate the songs of migrating birds and the vibrant green of awakening fields.
April: New Growth Begins
In April, the vines "wake up," and new buds start to grow. Winemakers remove extra shoots to make sure the vines focus on producing good-quality grapes. They also apply the natural sprays they made earlier to protect the vines in an eco-friendly way. While this is a busy time, the sight of young vines bursting with life and the occasional visit from a fox or hare can bring moments of joy and connection to nature.
May: Flowers on the Vines
Tiny flowers appear on the vines in May. These flowers will turn into grapes. Winemakers carefully monitor the vines for any signs of pests or diseases and use preventative measures like manual weeding and plant-based treatments to keep them healthy. The warm weather allows winemakers to fully appreciate the beauty of their surroundings, from wildflowers blooming along vineyard paths to the gentle hum of bees at work.
June: Baby Grapes
The flowers have turned into small grapes by June. Winemakers trim the tips of the vines to help air and sunlight reach the grapes, keeping them healthy and preventing disease naturally. They avoid chemical pesticides, opting instead for natural methods of pest control. The longer, sunnier days are ideal for observing the transformation of the vineyard and enjoying the fresh scents of summer carried on the breeze.
July: Grapes Start to Ripen
In July, the grapes change color and start to taste sweeter. Winemakers remove some grape bunches so the plants can focus on making the remaining ones as good as possible. If it’s very dry, they may water the vines sparingly, ensuring minimal impact on the environment. Despite the heat, winemakers often find inspiration in the stunning sunsets over the vines and the occasional visit from wild boars or other animals.
August: Getting Ready for Harvest
In August, winemakers watch the grapes closely to see if they are ready to pick. They clean and prepare all the equipment needed for harvest, ensuring everything is in line with organic standards. For some early grape varieties, the picking might even start. This is a month of anticipation, where the winemaker’s connection to the land deepens as they assess the season’s success.
September: Harvest Time!
September is the big month—harvest time! Grapes are picked and sorted carefully to keep only the best ones. They are then crushed, and the juice starts to ferment naturally in tanks or barrels, using wild yeasts that come from the vineyard itself rather than added commercial yeasts. The harvest is intense but joyful, with family and friends often joining in, making it a time of community and shared celebration.
October: Wine in the Making
The grapes are now wine-in-progress. Winemakers check on the fermentation process to make sure everything is going well. They avoid adding artificial preservatives, allowing the wine to develop its natural flavors. Meanwhile, they also work the soil in the vineyard to prepare for next year’s growth. The autumn colors in the vineyard and surrounding countryside are a breathtaking backdrop to their efforts.
November: Aging the Wine
The wine is stored in barrels or tanks to age. This is when it develops its flavor and character naturally. In the vineyards, winemakers plant cover crops like clover or mustard between the vines to improve soil quality without synthetic fertilizers. Tools and equipment are cleaned and maintained sustainably. Cool, misty mornings offer a quiet beauty, while the earthy aroma of the wine aging in barrels fills the cellar with promise.
December: Reflecting and Resting
The vines go back to "sleep" in December. Winemakers use this time to look back on the year, review their organic practices, and make plans for the next season. They also repair and maintain infrastructure to ensure everything is ready for the next growing cycle. As the year winds down, winemakers can finally take a moment to enjoy the fruits of their labor with family and friends, often by the warmth of a fire.
