It is done every winter, after the fall of leafs and before the appearance of the new outbreaks, when the plant is on a winter break and with low circulation of the sap.

The pruning is a key tool to orientate, regulate, manage and balance vegetation and productivity of the plant.

The pruning on winter is based on the elimination of the branches of the plant in order to modify the natural growing habit of the plant, adapting this growth to the viticulture and winery needs.

It should not do the pruning with low temperatures due to the frost turn the wood breakable and this could splinter the cuts, takes longer to heal and there are more risks for disease like tinder or eutipiosis, or in humid days either.

In VALENCISO, we follow the sustainable Viticulture.

We prune our vineyards by hand, not using a pre-pruning machine (discs added to the tractor which reduce the work and pre-cut the branches, but facilitate the propagation of diseases or fungus from the plant, also are spread in the soils that could damage next pruning campaign)

First we take the branches named “ sarmientos”. Cut and taken by hand. It is complicated because, as climbing plant, it gets stuck in the stings that are used to guide the plant in the growing process.

                                                                                                               Foto zarcillo  Jon Sullivan

All the “ sarmientos” are stock in the streets within the vineyards, so they are removed from the vineyards and not left in the soils.

After that, with delicacy and precision, the last cut it is done, by expert hands, living the optimum quantity of buds, seeking for quality rather than quantity.