In winter it is time to prune the vines, with care. The plant is plunged into winter stagnation and the winter environmental conditions allow pruning cuts with a low risk of desiccation or infection.
In winter, the vineyard looks messy, with long, leafless shoots waiting patiently to be pruned.
Pruning is a cultural practice in the vine cycle carried out from the end of November to March. It is very laborious and done by specialized personnel.
The pruning of the vineyard allows defining the productive potential of the plant, and must be adapted to the characteristics of each grape variety, fundamentally, on the fertility of its buds, being able to opt for short pruning or long or mixed pruning.
A very important aspect of pruning is to perform it with not only productive criteria, but also physiological and health, trying on the one hand, to respect the conduction of the sap, without abruptly interrupting the functionality of the vascular tissue and at the same time, making cuts that avoid the drying of the buds.
On the other hand, the most aggressive pruning cuts must be protected with a fungicide product, to avoid the penetration of harmful agents such as fungi that can develop wood diseases that are difficult to treat later.
Finally, pruning must be adjusted to the edaphoclimatic conditions of the area and must guarantee a correct balance between vegetative development and productive capacity to achieve optimal levels of grape and wine quality.
Pruning is therefore an essential action in the management of the vineyard that allows preserving the vitality of the vines, guaranteeing, through its correct performance, a long life to the vineyard. At the same time, it is a fundamental tool to improve the quality of the grapes and the wines produced.