THE VINEYARDS

Climate

The Canton of Ticino, well-known as the "sun lounge" of Switzerland, has a very unique climate. It shares with the Alps the often deep blue skies. Along with periods of drought there are times of heavy rains. The climate is mild, though somewhat cooler than that of Bordeaux. In early October, when the nights are already cool, the Merlot grapes ripen (photo 1). This is the key to the artful aroma of the red wines of HuberVini.

Soil

The soil of the Tresa River valley is sandy, rich in humus, slightly acid, poor in minerals and in some areas contains clay. In most areas the soil is very porous. The underlying rock stratum is extremely weathered in most places, and often contains small springs.

Wine Culture

The greatest problem in Ticino vineyards is the occasionally overabundant water supply. This occurs in years when the September rain fronts pile up against the Alps and empty their burdens over the valleys. This can lead to a rather late ripening of the grapes. The better locations are therefore terraced areas with southern exposures whereby the grapes are scarcely ever in shade. With slanted vine supports (Semilyra, photo 2) the ripening process can be improved. This optimizes the water evaporation, and a slight water deficiency soon occurs. This is beneficial for the development of ripening tannins and color. HuberVini cultivates Merlot (75%) and Chardonnay (15%) grapes, as well as small amounts of Pinot Noir, Cabernet Franc, Cabernet Sauvignon, Carminoir, Arinarnoa, Petit Verdot, Sauvignon and Completer.

Ecology

The steep terraced slopes, the intensive exposure to the sun’s rays, and the growth-promoting climate predestined Ticino for a grape culture in the mineral-poor countryside. The vines are planted on terraces, with a cover of greenery as year-round erosion protection. This bushy undergrowth is mown only twice a year, and especially varied and unique species of wild flora are able to develop. In a plant sociological study Schmider and Bernowitz (2001) reported that over 80 species were identified (pdf 50kB). On the sloped areas Daniel Huber has refrained from using any herbicides for the last 6 years, and scarcely any artificial fertilizers. The vines should not be fed with fertilizers but rather develop such a strong growth themselves that their roots penetrate the earth and absorb the special characteristics of the soil of their location – the flavor of the "terroir".