Taking care of grapevine plants is essential throughout the seasons. The operations of green pruning of the vineyard are, in fact, used to regulate the development of the plant’s canopy and promote the final ripening.
Taking care of grapevine plants is essential throughout the seasons. The operations of green pruning of the vineyard are, in fact, used to regulate the development of the plant’s canopy and promote the final ripening.
Green pruning is an operation usually carried out during the summer that integrates and completes the work started in winter. It is performed on various fruit trees, including grapevines, during the plant’s growth phase. The term “green pruning” comes from the fact that it is done when the plant is in the full period of its vegetative growth.
Unlike guyot or winter (dormant) pruning, green pruning of the vine mainly involves shoots, leaves, and already developed buds with the aim of regulating vegetation growth and improving fruit quality.
There are many benefits to be gained, both in terms of strong and healthy plant growth and fruit production. Performing green pruning annually is essential: it helps regulate the vine’s productive load by improving the leaf-to-fruit ratio, promotes even ripening of grape clusters, increases resistance to fungal diseases by improving air circulation, and facilitates harvesting operations and phytosanitary treatments.
The ideal period for green pruning operations on vineyard plants is preferably between April and July, but the timing depends greatly on the vine variety and climatic conditions. Before pruning, it is crucial to avoid unnecessary stress to the plant by choosing suitable moments without drought or extreme heat.
The goal of green pruning is to preserve the plant’s integrity, maintain consistent production, and distribute the vegetation evenly. To achieve this, attention must be paid to the different phases involved in green pruning: sucker removal, bending, shoot thinning, leaf removal, topping, tying, and cluster thinning.
This first phase of green pruning consists of removing suckers, which are shoots that grow at the base of the trunk or on old parts of the plant. Removal is done to prevent energy waste, improve aeration, and simplify the management of the vine’s canopy.
Bending involves gently bending the herbaceous shoots at the base to change their angle and direct their growth. The goal is to orient the main shoots outward or along the wires of the vine trunk to achieve a well-distributed canopy. This technique improves light exposure, promotes air circulation within the plant, and helps prevent shoots from crossing each other.
Shoot thinning is a green pruning operation that involves removing lateral shoots, called “femminelle,” which develop in the axils of the main leaves (between the leaf and the main shoot). These are secondary shoots that the vine naturally produces during the growing season and which, if left unmanaged, can grow rapidly and form new shoots with leaves, clusters, and further lateral shoots.
Shoot thinning brings many benefits to the vine. Specifically, by removing the femminelle, the plant can absorb water, light, and nutrients without obstacles. If left to grow freely, they create excessive vegetation and problems that make it difficult not only for the vine to grow properly but also for the application of phytosanitary treatments.
Another important benefit is the ability to control ripening (the sugar content in the wine), enhance aromatic notes, and maintain higher acidity, which is appreciated in certain wines that require fresh, aromatic, and slightly acidic grapes.
Leaf removal involves the targeted elimination of excess leaves around the grape clusters and is performed when the berries have reached the size of a pea, that is, at the early stage of fruit development. This practice improves aeration and sunlight exposure of the clusters, also facilitating phytosanitary treatments and harvesting operations.
This operation can be done at two distinct times during the season: early leaf removal improves treatment effectiveness, especially for red varieties where enhancing berry coloration is desired. However, caution is needed because sudden and intense sun exposure of the clusters can cause sunburn, compromising grape quality. Late leaf removal mainly aims to improve air circulation within the canopy, reducing humidity around the clusters and limiting the risk of fungal infections during ripening.
Often confused with green pruning as a whole, topping is actually a specific operation that involves removing the upper parts of the shoots to stimulate the growth of new leaves and reduce mold presence. This intervention aims to contain vegetative growth and focus the plant’s resources on the grape clusters.
If done too late or too drastically, topping can stimulate excessive production of lateral shoots (femminelle) which, instead of being useful, end up stealing water, light, and nutrients from the vine, hindering ripening.
The ideal time for topping is after flowering, generally no later than 15 days afterward, and certainly before the end of June. Timely topping can stimulate the development of femminelle, which in some cases, if properly managed, can contribute to photosynthesis.
Tying is a fundamental operation that mainly concerns the permanent parts of the vine, such as the trunk. Its purpose is to fix the shoots or buds to the wires of the trellis, directing their vertical or horizontal growth according to the adopted structure.
Since the vine is a climbing plant that cannot support itself, tying must be repeated several times during the season. This allows directing the plant toward the desired direction, improving light distribution, sap flow, and facilitating pruning, treatments, and mechanical harvesting operations.
Traditionally, natural materials like flexible and biodegradable willow twigs were used to tie the shoots to metal supports or wires. Today, tying is often done with plastic ties, clips, or mechanical tying machines, which significantly speed up the work, especially in large vineyards.
Finally, cluster thinning. Considered by many one of the most important phases of green pruning, this step usually takes place between June and July. It involves removing part of the vine’s fruit load: selected clusters are cut and left on the ground, allowing the plant to concentrate its energy on fewer fruits, improving their ripening. It is recommended to favor the lower clusters, which tend to accumulate more sugar, and remove the upper ones, which could otherwise create conditions favorable to mold development.
Come to Cantina Boroli to discover the story of our vineyards and taste the wine produced following all the phases of green pruning. An essential process to produce quality wine and protect the vines from climate change, ensuring uniform ripening of our grape clusters.
The Boroli cellars, located in Castiglione Falletto, are the perfect place to experience the magical territory of the Langhe through tasting experiences and to enjoy an unforgettable experience of discovery and great wine.
Via Brunella, 4 12060
Castiglione Falletto (CN) Italia
info@boroli.it
+39 0173 62927
Via Brunella, 4 12060
Castiglione Falletto (CN) Italia
info@boroli.it
+39 0173 62927
