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The pruning of the vine

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At the end of January and the beginning of February, the first and very important cultivation work on the vines, the winter pruning, begins.

By the term “pruning,” we refer to the removal of living parts of the trunk (the lower part of the trunk), such as arms, vines, leaves, and shoots. It is perhaps the most important viticultural work, as it largely determines the quality and quantity of grapes at harvest time. The purpose of pruning is to regulate growth and favor the productivity of the trunk. Depending on the season applied, pruning is divided into summer and winter.

Winter pruning

It is divided into shaping pruning and fruiting pruning.

With shaping pruning, we manage to give the stumps the shape that will give us quality viticultural products at the lowest possible cost. Its purpose is, during the first years of the vine’s life, to properly build its permanent parts (root, trunk, and arms) so that the vineyard is healthy and robust.

Fruiting pruning is applied every year, as long as the first 3–4 years of planting pass before the stump has taken its final shape. The purpose of fruiting pruning is to regulate the productive capacity that will lead to a high-quality harvest.


Summer pruning (sprouting, topping, and defoliation)

It takes place during the summer months and is the process of removing some of the new growth and leaves. It is particularly important work because it helps to achieve the balance between vegetation and production.


With summer pruning, we manage to create the ideal, as the case may be, climatic conditions in each vine: the ventilation and the lighting/shading ratio of the vegetation are regulated, and sunburn of the grapes is avoided.



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