Pruning and yield: the art of enhancing the vine

PRUNING: AN ESSENTIAL TECHNIQUE

Pruning is a key step in the winemaker's work, directly influencing the quality and quantity of the grapes. While the objectives remain the same throughout the world, methods vary between Europe and the rest of the world, particularly due to regulations and specific climates. 

IN EUROPE: CONTROL TO PRODUCE BETTER

European winemakers practice rigorous winter pruning to control vine growth and limit yields. The shorter the pruning, the more limited production, thus promoting the concentration of aromas. 

In summer, the foliage develops at the expense of the grape clusters. To ensure optimal ripening, the vine is pruned laterally and vertically, ensuring a balance between leaf surface and fruit. The leaves, the true "lungs" of the vine, capture the solar energy essential for the ripening of the grapes. 

THE REST OF THE WORLD: ADAPTING TO LOCAL CONDITIONS

In warmer climates and more fertile soils, European techniques proved inadequate. To avoid excessive yields and diluted wines, Californian and Australian winemakers developed an approach aimed at controlling leaf mass to improve juice concentration. Since the 1980s, they have also favored plantings at higher altitudes and on less rich soils to obtain higher-quality grapes. 

A SIZE FOR EVERY SEASON

Each season has its own pruning technique, adjusted to the needs of the vine.

• In winter, pruning structures the vine and regulates production by limiting the number of fruiting buds. Depending on the objective, a distinction is made between short pruning (which promotes the concentration of grapes) and long pruning (which leaves more wood and increases production).
• In spring, we remove the useless branches, called "suckers", to concentrate the plant's energy on the bunches.
• In summer, green pruning refines the ripeness of the grapes: stripping the leaves to expose the bunches to the sun, topping to control growth, trimming to prevent excessive foliage development. However, excessive pruning can harm the quality of the grapes. 

PERFORMANCE: A QUESTION OF BALANCE

Producing an exceptional wine requires controlling yield.

• In the past, viticulture was fragile: before modern advances, vines were subject to the full force of the climate and disease. The low yields, although endured, produced concentrated and aromatic juices.
• Today, a strategic choice: yield varies depending on the terroir and regulations. A hectare of vines can contain from 1,500 to 12,000 vines, each producing a single bunch or an entire basket. In Europe, production is strictly regulated: in France and Italy, maximum thresholds are set per hectare, while in Germany, classification is based on the sugar content of the must. Conversely, vineyards in the rest of the world impose no restrictions, although the best estates adopt practices similar to those in Europe. 

CONTROLLING YIELD TO ENHANCE WINE

Limiting production isn't just about pruning. Disbudding and de-suckering in the spring, as well as green harvesting in the summer, allow you to adjust the number of bunches to prioritize quality. 

Two visions, one goal:

• In Europe, the prevailing philosophy is clear: low yields guarantee exceptional wines. Poor soil, high planting density, and short pruning are the keys to a limited but refined production.
• However, the rest of the world proves that a higher yield doesn't necessarily mean a mediocre wine. It all depends on how the vineyard is managed and the desired outcome. Under good conditions, a yield of 50 hl/ha (or 6,600 bottles per hectare) can produce great wines. But the weather remains a decisive factor: an ideal year can support 60 hl/ha, while a difficult year can produce a disappointing wine, even with 35 hl/ha. 

The art of pruning and yield lies in the winemaker's ability to find the right balance between production and quality, according to the specificities of his terroir.