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Recently we have been working on grafting in the vineyard, a technique used in agriculture to join tissues from multiple plants. The rootstock (bottom portion that provides the root system) is Percorino, while the scion (desirable shoot) is Sangiovese. This specific method is called budding, which requires inserting a fresh bud into a T-shaped slit in the bark. The Sangiovese bud was taken from our own fields, from vines that have been growing for 30 years. Using our own variety allows us to be sustainable by not outsourcing our vines, and allows us to keep the genetic code the plant has developed to this terrain, specifically disease resistance. After the insert of the bud, a cut is made under the grafted bud with a saw, which helps drain the lymph flow and insure a healthy bud. As a result, grafting enables faster production, and we will be able to harvest these grapes 4-5 years sooner than if we planted them as seedlings, allowing for more efficient yield.
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