HOW TO ELABORATE A GOOD WINE: PRUNING

HOW TO ELABORATE A GOOD WINE: PRUNING

Share it:
poda

Over the last few months we have been able to see several of the tasks that have to be carried out throughout the year in order to obtain quality grapes and, as a consequence, a good wine. In today’s article we will focus on the work of pruning, what it consists of, when it is done and what it is used for.

Pruning is the next task to be carried out once the harvest season is over. Therefore, this task is carried out between the months of November and February. The aim is to eliminate part of the shoots that will begin to sprout in spring, in order to leave the desired number of buds.

We will make two types of cuts on the vine shoots: the first type will be at the level of the vine or trunk, to completely eliminate the vine shoot, and in the other case, we will leave a small piece of vine shoot, leaving two buds, from which the new shoots will sprout, from which the bunches of grapes will come out.

It can be said that pruning is the main method to limit the production of the vineyard, and, in this way, also to facilitate an optimal development of the vine, thus obtaining better quality grapes. For each bud we can obtain about 1.5 bunches of Tempranillo grapes, and we usually leave about 6 thumbs (the pieces of vine shoot from which the other branches of the vine shoot will sprout) per vine, so that normally, a vine can give us about 15 bunches of grapes, although this may vary depending on the age of the vine and the grape variety.

That said, here ends this article that deals with another of the field work such as pruning, next week we will talk about what to do in the next bridge of the Immaculate Conception. If you enjoyed this article, we invite you to visit our YouTube channel, where we upload videos related to the world of the wine.

Leave a Reply

Your email address will not be published. Required fields are marked *