Viticulture, green pruning

During the growing season of the vineyard, it is important to carry out a series of specific treatments to prevent the plant from weakening and favor its flowering. The technique used? The green pruning. This technique, in addition to improving and controlling the vineyard’s performance, helps to improve the rest of the tasks that will be carried out throughout the year of the vineyard.

The pruning in green of the vines allows to make a previous selection of the future clusters that are going to form. During the stages of vegetative development buds begin to sprout on the vine buds that are left consciously during winter pruning.

In addition to these unwanted branches, others also grow that sprout from other buds, located on the trunk or between the thumbs left after winter pruning. These branches must be eliminated, since the bunches they produce are of low quality and would not mature completely. Eliminating them favors the aeration and insolation of the central part of the strain, where the bunches of quality are. In this way, the risk of plagues and diseases in the vineyard decreases, since the relative humidity of the inner zone of the vine decreases.

Green pruning is done manually in an individualized way, taking into account the specific characteristics of each plant such as age, health status or weather conditions of the vintage.

If we postpone pruning in green more than it should, we can find that it is too difficult to see that branches remove because a shrubbery has formed, which would hinder the process. It is not advisable to perform the sperm during the flowering.

One of the main advantages of performing pruning in green is to facilitate the rest of the tasks that will be carried out in the vineyard, especially winter pruning, since it will be much easier to eliminate the secondary shoots of the vine.

Another benefit of this technique is to rejuvenate the strain. In addition, the greater solar exposure of the remaining branches will favor the photosynthesis of the leaves for the synthesis of sugars, giving rise to a homogeneous ripening of the bunch.

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