June among the vines What's happening in the vineyards of Langhe and Roero

With the arrival of June, the rows of Langhe and Roero enter one of the most intense and delicate phases of the year. It is the time when the work of the winemakers becomes critical in accompanying the vines toward a promising season.

To tell what happens during this crucial period, we gathered the valuable testimonies of Laurent Miccoli, of the Hilberg Pasquero winery in Priocca, Roero, and Daniele Marengo, of the Marengo Mauro winery in Novello, Langhe.

Two different voices, two territories with their own singular peculiarities, to offer a comprehensive look at the work between the rows in this extraordinary corner of Piedmont.

Tidying the vineyard: trellising and shoot thinning

Vines at this time enter a lush growth phase that requires constant attention.

The main activities focus on greenery management, a set of operations that are essential to accompany plants to flowering and fruit set in the best possible conditions.

Each intervention is part of a delicate balance, managed day by day, vine by vine. It is during this phase — still largely invisible to those who will later enjoy the finished wine — that the foundations for a good harvest are laid.

Trellising — the arrangement of shoots along the training wires — is a manual task that requires care: organizing the canes helps ensure good exposure to light and air, both essential for proper grape cluster development and for reducing humidity among the leaves.

At the same time, shoot thinning takes place: excess shoots are removed, and the best ones are selected — those that can bear fruit in a balanced and healthy way.

An interesting aspect is that a light fruit set — meaning flowering that doesn’t result in overly compact clusters — can actually be a quality advantage: looser bunches are less susceptible to disease and allow for a greater concentration of aromas.

Trimming and grass care: keeping the vine rows clean and healthy

Among the activities done at this time is topping, a cutting off of the apical part of the shoots. This technique, when properly dosed, helps to contain growth and focus the plant’s energy on the cluster.

Not everyone applies it in the same way-some prefer to postpone or avoid it depending on the variety or weather pattern, but it remains a useful intervention to direct vegetative development.

Finally, work is also done on the soil. Managing the grass between the vine rows and beneath the vines is another crucial aspect: the grass is mowed or the soil is mechanically worked to reduce water competition, improve aeration, and lower humidity at ground level.

The essential link between climate and grape quality

In working between the rows, the weather is never just a side dish: it is a key player, capable of influencing every agronomic choice. This year’s spring brought heavy rainfall especially in April, followed by a month of May with variable temperatures and alternating phases of sun and rain.

These are conditions that require alertness and readiness, but they have also made it possible to restore the soil’s water reserves, which were partially depleted by the winter snow shortage.

As always, the summer will tell the rest of the story, but the careful work done in spring is the first step toward a quality harvest.

In the Langhe, as well as in the Roero, a promising start to the season can be observed. Weather conditions, while requiring constant monitoring, have not compromised the start of the vintage, which currently offers good prospects.

Blight: better a step up than a step down

Grapevine downy mildew, caused by the fungus Plasmopara viticola, is one of the main cryptogamic diseases (they reproduce via spores) that can affect vineyards, especially under conditions of high humidity and mild temperatures.

The first symptoms occur on the leaves with the appearance of translucent spots, known as “oil spots,” which later turn yellowish. In high humidity, a whitish mold develops on the underside of the leaves, consisting of the fruiting of the fungus.

In vintages like this, even one choice can make the difference between a healthy vineyard and a compromised one. Downy mildew does not forgive delays-that requires experience, constant observation and targeted interventions.

If left unchecked, the infection can spread to the grape clusters, causing browning and necrosis of the berries, ultimately compromising both quality and quantity of the harvest.

Open and active wineries: why June is the perfect time to visit

June is not only a pivotal month for vineyard work but also one of the most captivating times for those eager to explore the world of wine up close.

The vines are bustling with activity, the air smells fresh and green, and amid their daily work, producers are always happy to welcome those who wish to discover wine right where it begins.

Understanding what happens in the vineyard helps you truly grasp the value of a bottle. It also allows you to recognize those who work with respect and awareness.

Visiting a winery at this time means seeing behind the scenes, touching the work leading up to each harvest, understanding what it means to intervene at the right time and how much daily care matters.

An invitation, then, to those who love wine but also to those who simply want to discover a territory through its most authentic gestures. June between the rows is not just a job: it is a tale in the making that is worth listening to live.