The Cycle of the Vine
Before being able to harvest sweet, juicy grapes, the rhythm of the year is set by the rest and growth periods. It's the growth cycle!
Winter–November to March
After harvest, the vine enters a phase of vegetative rest.
Vegetative Rest (2013-12-10)Anjou Vine and Wine Museum
Vegetative rest
The end of fall marks the beginning of the vines' vegetative rest period, known as dormancy. The vine will live on its reserves during the entire winter season.
During this period, it can withstand temperatures dropping below zero. Nevertheless, significant frosts (colder than 1.4°F or -17°C) can make the vine fragile.
Weeping Vines (2014-03-17)Anjou Vine and Wine Museum
Bleeding
When the ground begins to heat up again, the vines wake up. Sap begins to circulate, traveling up to the tips of vine shoots and forming droplets. This way, depending on the region, each vine stock will lose between 0.5 to 1.5 gallons (1.5 liters and 5 liters) of sap.
Bud (2005)Anjou Vine and Wine Museum
Buds in cotton
The bud is made up of a protective shell (a thin, lined layer) and is composed over the winter season.
At the end of the bud, a cotton protective component gives it a wooly appearance. This is why we refer to buds in cotton.
Spring–March to May
As the temperatures rise, the vine begins to grow. During this period, the vine is extremely sensitive to plant diseases and frost.
Budding (2006-04-22)Anjou Vine and Wine Museum
Budding
The buds open up and small leaves begin to appear: this is budding. This usually occurs 20 to 35 days after the vine stocks bleed.
Budding (2006-04-22)Anjou Vine and Wine Museum
This is a crucial period for the vines, as if the temperatures fall too low (below 33.5°F or 1°C), the forming buds will freeze, and won't produce grapes.
Leaves (2007-03-22)Anjou Vine and Wine Museum
The leaves
The leaves begin to develop: they are one of the vine's vital organs.
It's the leaves that allow for photosynthesis to take place.
Floral Buds (2006-05-12)Anjou Vine and Wine Museum
Floral buds
Around the months of April to May, flower buds will appear, just waiting to bloom.
They remain highly sensitive to springtime frosts, plant diseases, and harmful insects.
Summer–June to August
Flowering is the stage in which the flowers bloom. This stage is precipitated by warm, dry and sunny weather.
Flowering (2005-06-17)Anjou Vine and Wine Museum
Flowering
The vine blooms at the beginning of summer! It flowers for 8 to 15 days. Each bunch will carry 100 to 200 flowers, and 30% of these will be fertilized.
Most European varieties of flowers are hermaphrodites. When the stamen (male organ) releases pollen, most of the pollen lands on the pistil (female organ) of the same flower.
This asexual reproduction method is known as self-fertilization, or autogamy.
Flowering (2005-06-17)Anjou Vine and Wine Museum
If the temperatures are too low or there is too much rainfall during flowering the grape, seeds may be too small, or even absent: we refer to this as an aborted flower.
Fruit Setting (2005-07-05)Anjou Vine and Wine Museum
Fruit set
Once fertilized, the flower's ovary turns into fruit. This phase lasts only ten days.
Ripening (2005-09-30)Anjou Vine and Wine Museum
Veraison
In the month of August, the grape forms, which were previously green, get bigger and the skin of the grape begins to change color: this is veraison.
Ripening (2005-08-16)Anjou Vine and Wine Museum
Red grape varieties turn from green to red, while white grape varieties evolve into a golden, almost translucent color. The grapes double in size and gain their color over 8 to 15 days.
Fall–September to Mid-November
Veraison then transitions into the maturation of the grapes. The arrival of fall signals the last length in the annual life cycle of the vine.
Maturing (2005-09-30)Anjou Vine and Wine Museum
Maturation
The grapes continue to grow in size. They begin to accumulate sugars. This increase in the sugar concentration is also accompanied by a reduction in acidity.
Once the quantities of sugar and acid have been stabilized, the grape has arrived at maturity: let the harvest begin!
Over-Maturing (2014-10-23)Anjou Vine and Wine Museum
Over-maturation
Over-maturation consists of prolonging the maturation of the grapes. It is a man-made phase, used to make liqueurs or sweet wines.
Once the grapes are mature, nutrients are no longer transferred between the plant and the bunch. The skin of the grapes becomes fragile and permeable. The water evaporates and the grapes dry out, which concentrates their sugars.
Botrytis Cinerea (2005-10-21)Anjou Vine and Wine Museum
The Botrytis cinerea
In Anjou, over-maturation can be obtained by using the Botrytis cinerea (also known as noble rot), a microscopic fungus.
In the Layon valley, the weather conditions are ideal for its development (morning fog and heat in the afternoon).
Botrytis Cinerea (2005-10-20)Anjou Vine and Wine Museum
This type of over-maturation has contributed a lot to the famous reputation of Coteaux du Layon.
Botrytis cinerea (2005-10-13)Anjou Vine and Wine Museum
In terms of tasting, the Botrytis develops aromas of honey, spices, or candied fruit ...
Leaf Fall (2005-11-07)Anjou Vine and Wine Museum
The falling of leaves
In autumn, the leaves fall from the vine and the sap gradually descends back to the roots.
A new cycle is in preparation: the vine's vegetative rest ...
This exhibition has been curated by the team at the Vine and Wine Museum of Anjou:
Benjamin Boué, student, studying archives, mediation and patrimony.
Karine Chevalier, Museum Director.
Héloïse Denis, Public Services.
