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Pruning consists of cutting some of the grapevine’s branches. There are two types of pruning: winter pruning, performed when the grapevine has no leaves, and summer pruning, which takes place when the grapevine is active. Winter pruning is the main way of controlling the grapevine’s production and summer (or green) pruning is done mainly to cut the herbaceous parts that hide the grapevine’s branches.

Pruning is essential to prevent branches from overgrowing or becoming too thin. Without pruning, the grapevine’s bunches would be made up of small, not very juicy berries that would ripen irregularly. Therefore, the main goal of pruning is to allow the regular production of quality grapes, besides coordinating the grapevine’s vegetative (growing of branches) and productive (production of grapes) functions.

How to perform?

Any cut in the grapevine should be close, plain and inclined to ease the characterisation process. The cut branches should not have a large diameter, since the narrower the diameter, the quicker the healing.
The cuts in the branches should be performed with a pruning scissors, 1cm above the bud. Thicker branches should be cut with a handsaw and later smoothed with a knife.

 

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