Memories of the pruning at Barone Montalto

03 April. NEWS

February has been the month dedicated to this very important process, which assures the correct management of the vineyards. It’s essential for the quality of the grapes and allows theirs growth and quantity control. Let’s find out something more about our pruning.
The Barone Montalto vineyards follows the Guyot management of the vine, among the best known and used worldwide. The classic cuts we use are: cut of the past, cut of the present and cut of the future.
Every year, the Guyot pruning renews the shoot, on which the new production will develop. The cut of the past removes the old shoot, from the last harvest, leaving a spur with a number of buds based on the grape characteristics and quality. Then this spur is bend and horizontally tied on a wire: from here we will have the new grapes. Usually, we leave also a spur with few buds, from which the shoots for next year production will grow. Past and present but always paying attention to the future!

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Oggi #picnic per la #festadellaliberazione #25aprile #girafuoriporta #vino #experiencesicily

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24 April

A "drunk" Pizza, enriched by local ingredients such as Piccantino del Belice cheese, a special ham seasoned in Nero D'Avola marc and stone-ground flour of ancient Sicilian grains. The perfect match for our Passivento Rosso Terre Siciliane IGT, also used for the final touch of the dish, the wine reduction. Thank you Forneria Messina for this delicious recipe that starts our #ExperienceSicily journey.

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18 April

Un viaggio in Sicilia alla scoperta dei suoi sapori eccellenti in dodici tappe. Our Sicilian journey in search of all the wonderful flavours of our beautiful island.

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29 December

So, you think you know Barone Montalto?

So, you think you know wine?  A new interesting blind tasting from the Canadian WineAlign.Do you think you could do better? Test your friends ...

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23 October

AWC Vienna 2016

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28 July

Best Wine in Box 2016

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