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Pruning the vine

Vine pruning: specific characteristics

Vine pruning requires specific preparation. In fact, the operation differs from that carried out on all other plant species due to the manipulation that takes place simultaneously with the cutting of the shoots. The latter is used to give a specific shape to the entire plant, in order to support the load of the bunches in the best possible way, thus offering fruits of undoubted quality. The quantity of buds present in the shoots must also be balanced, so that the final result is represented by bunches covered with grapes of the desired size, color and flavor. We could therefore say that a well-executed pruning is the first, important step to arrive at a fine wine with an unmistakable taste. The pruning of the vine is generally done in two stages:

Dry pruning of the vine


The pruning of the vine that is carried out in the winter months, also called dry pruning, has the main purpose of maintaining the shape you want to give to the vineyard. In this phase, the load of buds is also checked and the quantity and arrangement of those to be left on the plant is chosen based on the type of grape to be obtained. Winter pruning must take place when the plant is in vegetative rest. To start this operation, it is necessary to wait for the complete fall of the leaves from the branches, when the shoots, stem and roots will have the greatest amount of reserve nutrients to cope with the suffering caused by cutting the branches. Dry pruning of the vine must take place every year, removing from the plant all those useless shoots for productive purposes that steal nutrients. In practice, specific production areas are created, where all the elements necessary for quality production are concentrated.

Green pruning of the vine


The green pruning of the vine has the main purpose of regulating the development of the crown, removing any branches left on the vine from winter pruning but considered useless for production purposes, and identifying which are the most suitable shoots for production and recreating all the branches around them. ideal characteristics for a perfect ripening of the bunches of grapes. With the suckling and the scacchiatura we go to eliminate sprouts born on the old wood, while the partial defoliation allows to ventilate and let the natural light reach even the innermost points of the plant. Finally, we proceed with the topping, aimed at eliminating those shoots that have grown in a disordered way with respect to the entire structure, in order to avoid the wrong overlapping of shoots and clusters.

Vine pruning: cutting techniques


The pruning of the vine can be done with different cutting techniques. Depending on the length of the shoot and the quantity of buds to leave, you can have a long or short pruning. The choice between the two different types of pruning is mainly determined by the location of the productive buds based on the grape variety. If the most fertile buds are those located at the base of the branch, you opt for short pruning, which requires a maximum of three elements for each branch. If, on the other hand, the buds that give rise to the juiciest bunches are located at the apex of the plant, it is advisable to carry out a long pruning, leaving more than four for each shoot. The method defined as “permanent bead” is instead mixed,

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