Are you of legal drinking age in your country of residence?
Are you of legal drinking age in your country of residence?
View upcoming and past events hosted by Bragato Research Institute below.
Join the Next Generation Viticulture programme team at the winter pruning open day. This day is open to anyone who is interested in viewing the growing system that aims to help growers improve vineyard profitability through the adoption of innovative, efficient canopy systems.
Join Wine Marlborough and BRI for a practical session on the application of mothballing strategies in vineyards. Hear from practitioners on tips to cut operating expenditure during mothballing and management, alongside financial implications.
Next Generation Viticulture is a seven-year project that aims to increase vineyard profitability through the adoption of innovative, efficient canopy systems. The programme is co-funded by New Zealand Winegrowers, seven wine companies and the Ministry for Primary Industries (MPI).
Join BRI’s Winegrowing Innovation Leader Ross Wise and Research & Extension Specialist Paul Epee at the Next Generation Viticulture Spring Workshop. The team will discuss light interception, vine structure, training, bud loading and fruitfulness along with additional findings from the past season.
Long-spur pruning has shown promise as an alternative to the more commonly used cane pruning for Sauvignon blanc in Marlborough. This workshop provides an opportunity to learn and discuss with researchers and practitioners how the in-season management of this system differs to a conventional 3-4 cane VSP system, and to discuss the benefits and negatives of this system and the experience of growers.
Internationally, UVC light technology has proven to be a cost-effective and environmentally friendly solution for controlling powdery mildew. In partnership with A Lighter Touch (New Zealand), BRI is exploring how UVC light could help grape growers manage powdery mildew more sustainably.
Join Prof Andrew Waterhouse Professor Emeritus at UC Davis, Dr Bin Tian from Lincoln University, and Dr Stewart Field from NMIT, as they present on maceration, mouthfeel, wine colour and phenolics in Pinot noir and red wines.
