Wine production is a complex process that starts from the soil and ends in the final product. To ensure that this has the highest quality, the winegrowers pay attention to the smallest detail. The work during the vegetative cycle of the vine is crucial to achieving the desired properties of the grape.
During this period, one of the most important tasks is related to vineyard work. This is green pruning, a crucial practice to keep the strains aerated, healthy and prepared to resist summers of heat and drought.
This is the moment in which the buds open to give way to what will be the branch. With the green pruning, the winegrowers eliminate part of the buds to ease the burden of the vine. They tend to eliminate those that do not have nascent grapes and all of them that do not leave the main trunk. The objective is to leave only the vegetation that was defined in the winter pruning and increase the porosity of the vine. In this way, both treatments and air will penetrate better into the plant, and we will achieve a correct ripening and plant health. In addition, the nutrients will be concentrated only in the unpruned shoots, which will result in higher productivity.
In order to do the green pruning, it is necessary to avoid any activity that generates stress in the plants. For this purpose, it is required to pay special attention to the wounds generated in the vine and respect the flow routes of the sap.
The moment to carry out this task also becomes important. We must ensure that the vine is not susceptible to being affected by pathogens. For this reason, it is highly recommended to know the microbial community of the vines before green pruning. The microorganisms present in it will be able to determine the risk of diseases and how to avoid them. Order a WineSeq test now and do not let a vine disease ruins your harvest.