Pruning
Pruning in viticulture refers to the deliberate removal of parts of the grapevine, primarily shoots and canes, to regulate growth and optimise fruit production. The practice has been fundamental to vineyard management since antiquity, shaping both the productivity and longevity of vines.[1]
Background
Pruning developed alongside the domestication of the grapevine as growers recognised the need to control excessive vegetative growth and balance the production of fruit. Ancient texts from Greece and Rome already described basic methods of vine training and pruning adapted to local conditions.[2] Modern viticulture continues to refine these systems to suit different climates, grape varieties and production goals.
Techniques and systems
Pruning methods vary but generally fall into two broad categories: spur pruning and cane pruning. Spur pruning leaves short stubs with one or two buds, whereas cane pruning retains one or more long canes, each with multiple buds.[3]
These approaches underpin a range of recognised training systems. The Guyot system, common in France, is a form of cane pruning, while cordon systems typically rely on spur pruning. The traditional gobelet or bush vine system, still used in Mediterranean regions, involves head training without wires, with spurs arranged around the trunk.[4]
Viticultural significance
Pruning plays a central role in managing vine vigour, ensuring adequate sunlight penetration and air circulation within the canopy. By limiting the number of buds, growers influence both the potential yield and the uniformity of ripening. Well-executed pruning also reduces the risk of fungal diseases by keeping growth balanced and open.[5] In addition, the method chosen can affect the lifespan of the vine by preventing structural damage and maintaining a stable framework.
Use in winemaking
The consequences of pruning extend directly to the winery. By shaping crop load and canopy microclimate, pruning determines grape composition, affecting sugar accumulation, acidity, and phenolic development. This in turn influences the style of the finished wine, from concentrated, low-yielding expressions to lighter, more fruit-forward wines. Pruning decisions are therefore integral to aligning viticulture with the intended wine profile.[6]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Boubals & Moncomble, La taille de la vigne, INRA Éditions, 2012.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Smart & Robinson, Sunlight into Wine, Winetitles, 1991.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020.