Green pruning is the process by which unwanted shoots are removed from the vine, leaving only those growing from the spurs. This way, the plant can concentrate its resources on the strongest shoots, which will subsequently produce better-quality grapes.
It follows winter pruning and is performed during spring, between the months of May and June. With the nice weather, the vine enters the vegetative phase, begins to sprout, and the shoots compete for nourishment from the vine’s sap. By removing excess shoots, we not only simplify subsequent tasks but also enhance the vine’s porosity and ensure more balanced grape production with improved organoleptic characteristics.
How is it done?
1. Suckering: This involves removing shoots from the vine that will not produce grapes and are therefore unnecessary. These shoots are called suckers and usually grow around the base and trunk of the plant.
2. Topping: We cut the tips of the shoots so they can receive all the energy they need to grow healthy and in the correct direction.
3. Leaf removal: At this point, we thin the vine, removing any leaves that prevent air circulation and sunlight from reaching the plant.
Benefits
As we have already mentioned, the main advantage of green pruning is the subsequent production of vigorous, high-quality grapes. At the same time, it is also a way to prevent disease, as improved ventilation protects the vine from moisture and, therefore, from potential diseases and pests.
It is thus one more task in a vineyard maintenance and care cycle, which ends with the grape harvest after the summer.