La gestione agronomica del vigneto di Nebbiolo

The berry aptitude to accumulate nacromolecules (sugars, acids, polyphenols, flavor precursors, etc…) can be optimised throughout the use of vineyard cultural practices that can improve the vine photosynthetic activity and the vine fruit-bearing zone microclimate. Field objectives have to be precisely identified when choosing the cultural practices to adopt as final results depend on them, besides on the year climatic conditions and on the cultivar. Some experiences of green cultural practices on ‘Nebbiolo’, in particular the effect of topping or apical shoot binding, of leaf removal in the fruit-bearing zone and of cluster thinning are discussed.