Soft pruning

Pruning is a fundamental practice in viticulture and winemaking that significantly influences the health, yield, and quality of grapevines. During pruning, we can gather extensive information about the vines, such as their growth strength, health, balance, and fertility. In the world of winemaking, the continuous development of viticultural and winemaking techniques is key to producing high-quality wines and maintaining the natural sustainability of the grape culture. Often, we encounter methods that are not necessarily new but are revivals of previously used, abandoned, forgotten, or altered techniques. This revival does not detract from the methods' value; instead, it may indicate that there was a time when these techniques were successfully applied.

Research has been conducted in many wine-producing countries on how to preserve the health of grapevines, thereby extending their fruit-bearing capacity and lifespan. One major challenge faced is vine diseases. Traditional pruning methods aim to maximise yield and quality, overlooking the effects on diseases. The wounds created during pruning are the primary points of attack for vine diseases. It is crucial to adopt pruning methods that minimise cutting wounds to promote plant health.

WHAT IS SOFT PRUNING? Soft pruning is a careful technique that considers the physiological traits and natural form of the vine, minimising stress and encouraging healthy growth. Its goal is to balance productivity and quality while respecting the integrity of the plant organism.

The Guyot-Poussard (1927) and Simonit & Sirch methods are significant examples of this approach. Both techniques prioritise sustainable viticulture practices that contribute to the long-term improvement of wine products. One goal is for the grapevines to develop better tissue structure, thereby enhancing photosynthesis and overall plant vitality.

These methods are based on understanding and respecting the natural growth patterns of grapevines. Traditional cultivation often results in large and rough pruning wounds on the vine, which can disrupt optimal sap flow and shorten the plant's lifespan. Large and rough cuts near the perennial parts of the stock can also lead to wood death. For example, considering that a cut can potentially cause one and a half times more decay than the size of the pruning wound, it is evident that the affected plant's sap flow can be significantly restricted by a large cut.

Based on my experience, soft pruning techniques not only improve production results but can also contribute to the long-term sustainability of vineyards. However, it is important to note that these methods require significant expertise and careful attention during practical application. Transitioning from traditional pruning is a multi-year process that necessitates proper training and adaptation. The number of work hours varies, but initially, it requires more time than traditional pruning methods; however, it can result in significant time savings in the long run for pruning and green work.

WHAT NEXT? The application of gentle pruning techniques marks a significant step forward towards quality and sustainable viticulture. If the goal is for future generations to also enjoy the treasures of nature, it is crucial to commit to scalable techniques. Although initially challenging, I encourage everyone to dare to experiment, learn, and practice. These techniques are not only effective but also prove rewarding in the long run.

Sources:

Simonit & Sirch, SICAVAC

Lecomte et al., 2011

Crespy, 2006