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Green interventions are a set of operations performed on the grapevine during its vegetative cycle: removal of side shoots, orientation of vegetation, topping, defoliation, bunch thinning, among others.
Green interventions provide better growing and maturation conditions for the bunches, since they allow a better distribution of the sap in the plant, as well as an improved aeration and exposure of the leaves and bunches. Besides, these interventions are also essential for an easy passage of machines and easy application of phytosanitary products.
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Topping
Cutting of the branches’ ends. Topping should be done manually and right after flowering. However, if it is done too early, it can allow the development of early branches, thus aggravating the effect of competition for nutrients. In topping, only about 15cm of branch are cut, since longer cuts can cause problems to the development of the grapevine.
Topping is very important to prevent blossom drop and downy mildew and also to provide better insulation and aeration conditions.
Defoliation
Cutting of the grapevine’s leaves, usually the ones closer to the bunches. This operation should be performed carefully, since it can change the plant’s photosynthetic activity. Besides, the leaves to be removed should be the more developed, less young ones, so as not to compromise the supply of nutrients to the bunch.
The main goals of defoliation are: to aerate, prevent rot in the bunches and increase sun exposure, which is essential for better colouring and to allow the maturation of the bunches.
Removal of side shoots
Operation in which the shoots that are blocking the correct growth of the plant are removed. It is usually done manually and, sometimes, more than once. It is performed between the emergence and flowering of the grapevine and in its first three years of life.
Orientation of vegetation
Disposal of the grapevine’s shoots according to the training system. During the grapevine’s growth it is quite common for the shoots to grow in an unordered way. Therefore, orientation is very important for the production of quality grapes.
Bunch thinning
Cutting of some parts of the bunches in order to improve the quality of the berries and regulate the production. If bunch thinning is not performed, the vine will produce huge amounts of grapes, but of medium quality. Bunch thinning values quality over quantity.
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