In the vineyard, the first step taken during winter is pruning the vines. This involves separating dead and damaged wood from healthy wood by cutting it off. Some wineries choose to use these dead branches for compost, allowing the natural materials to be put back into the earth. Winemakers must also remove lateral shoots, leaving the strongest shoot on the vine for all the nutrients to channel their energy into. It’s important also to not leave stubs when pruning, as bugs and disease can enter the plant and cause serious damage. Pruning is essential to keeping the vines healthy.
Pruning vine has specific objectives, both productive and vegetative. The different cultural practices are used to give the plant a precise shape, capable of better supporting the production load and to resist to adversities. Moreover, they guarantee a good quality of fruits, both in size and in color and taste. Thanks to pruning it is possible to regulate the future production of the vineyard, even determining how much each single plant will produce.
Pruning not only keeps vineyards looking charming to the untrained eye, but sets the stage for the entire growing season.
If all goes well, Mother Nature brings steadily rising temperatures, and these new buds burst open in March and April, as stored water and starch from fall’s root flush begin coursing through the vine branches and roots once again.
Then it’s all hands on deck for another sunny season.
In case on your tables you find yourself tasting wines having an unmistakable taste and a unique flavor, the merit is also of the various pruning operations.
The life of a winemaker is one of hard work and long, laborious days, indeed, though the payoff is delightful.
Don’t miss a drop! 🍷