The work of winegrowers to produce wine can be roughly divided into two areas: vineyard work and work in the cellar. The climate has a decisive influence here, so that various tasks can and must be postponed due to weather conditions.
Spring
Due to the now higher position of the sun, the soil and the vines warm up and the work in the vineyard begins. The vines are repaired and replanted, and new plants are also planted. Vine training, i.e. cutting the vines, bending, aligning and fixing, takes place, the vines are fertilised, bud pests are collected, the soil is worked and stock control takes place. Foliage work is done and the shoots are stapled and tied up.
In the wine cellar, the previous year's wine is filtered and prepared for bottling. The bottles are then filled and stored. In addition, there are marketing and sales tasks as well as administrative work.
Summer
During the summer, the berries grow until they finally reach their full size. They ripen and begin to change colour. In the vineyard, it is mainly foliage work that has to be done. The shoots are corrected, tied up or defoliated. But work is also done to protect the plants, to maintain the greenery and to work on the soil.
In addition, there is administrative work and the sale of wines, and marketing activities are carried out.
Autumn
The berries continue to ripen slowly and the climax of the year is slowly approaching: the grape harvest. In addition to soil work, the stock is controlled. The grapes must now be protected against game and bird predation. Early varieties are harvested as early as September, followed later by Riesling and Burgunder. In the cellar everything is prepared for the grape harvest. After the harvest, the grapes have to be processed directly. They are crushed, the grape stems are separated from the berries and then the grapes are pressed. The resulting must must be pre-clarified. In addition, the wine must be deacidified and fermented.
Winter
In winter the vine "sleeps" and even at very low temperatures the vine does not freeze to death. Less work is done in the vineyard such as pruning vines, repairing and replanting vineyards and organic fertiliser is applied. The winegrowers can now be found more often in the cellar. There they devote themselves entirely to checking the young wines. The wines are then filtered and later sold. In addition to administrative work, there is also marketing work.