Hello everyone, and welcome to our page dedicated to vineyard pruning! Here, we reveal all the secrets of this ancient practice, essential for the quality of current and future production.
Pruning the vineyard is not just a simple agricultural task; it is a true art, the result of know-how passed down from generation to generation. At Vignobles Capdemourlin, we perpetuate this tradition with care to ensure exceptional harvests and preserve the authenticity of our wines.
In this article, discover why pruning is a key step in the vineyard cycle, explore its different techniques, and understand its crucial role in creating fine wines. Ready to dive into this fascinating world? Let's go!
Historical note : who invented it ?
Vineyard pruning is not what one would call a modern invention; its origins date back several millennia. Unfortunately, it is difficult to precisely date the first vine pruning, but here is what we know :
Nous savons que l'homme a commencé à cultiver la vigne autour de 6000 à 4000 avant J.-C. dans le Croissant fertile (actuel Moyen-Orient). Les premières traces de viticulture organisée se situent en Mésopotamie, en Arménie et en Géorgie.
Later, in ancient Egypt, frescoes found in tombs dating back to 2500 BC show scenes of viticulture, including gestures that could be likened to basic pruning.
Around 371-287 BC, in ancient Greece, the writings of the philosopher and botanist Theophrastus mention pruning as an important method for controlling the vine and improving its productivity.
During the Roman Empire, several viticultural practices, including pruning, were codified and spread throughout Europe. Cato the Elder (234-149 BC) and Columella (1st century AD) describe precise pruning techniques in their agricultural treatises. These writings show that pruning had become an essential step in producing quality wine.
Unlike other crops, the vine requires precise annual maintenance to limit its natural growth and promote quality production. Without pruning, the vine would grow chaotically, producing an excess of grape clusters, often at the expense of their quality. This operation must be performed at a specific time of the year, when the sap retreats into the roots, to avoid damaging the plant.
When does vine pruning occur ?
The benefits of this practice are numerous for the plant, including:
- Regulating production : Limiting the number of grape clusters ensures they receive optimal nutrient concentration.
- Preserving vine health : Removing dead and excess wood helps prevent diseases.
- Promoting aeration and sunlight exposure : A well-pruned vine is better exposed, promoting good grape maturation and reducing the risk of mold.
Pruning primarily occurs during winter, between December and February, after the leaves have fallen and the vine has entered dormancy. At this time, the sap has descended into the roots, making the vine more resistant to cuts. Depending on the region and climate, pruning can extend from November to March. At Vignobles Capdemourlin, we begin pruning as soon as the vine is dormant, a crucial moment when we already prepare for the next year's harvest.
From one year to the next, the start date for pruning can vary. For example, at the end of 2024, the mild early winter delayed leaf fall, and the vineyard was still leafy in early December. Pruning, therefore, began in early February 2025 to avoid damaging the vine.
Vine pruning techniques
Several pruning methods are adapted to different grape varieties, terroirs, and local traditions. Among the most common are :
- Guyot Pruning
Very common in Saint-Émilion, this method involves retaining one or two long canes, called rods, and a few shorter spurs. This is the method we use on our Merlot, Cabernet Franc, and Cabernet Sauvignon parcels to optimize their potential. - Cordon de Royat Pruning :
Often used for vines intended to produce structured wines, this technique promotes an even distribution of grape clusters along the trunk. - Goblet Pruning :
Practiced mainly in Mediterranean regions, this traditional method is suitable for heat-resistant grape varieties. Each method is chosen based on the desired outcome: producing concentrated grapes, extending the lifespan of the vines, or adapting to the terroir's characteristics..
Watch vine pruning in action !
And after pruning ?
Once pruning is complete, the cut wood is removed from the rows to avoid any risk of disease. This process is called "pulling the wood." It is a tedious task because the wood is often attached to the trellis wires. Remember, the vine is a climbing plant; it loves to cling to anything that allows it to grow vertically !
Once removed, the cuttings are used as fuel or organic matter to enrich the soil. When we talk about fuel, we think of how many properties in Bordeaux sell or make their cuttings available for use in charcoal barbecues, for example. This wood ignites very quickly and flavors grilled meats, making it highly appreciated and sometimes available for sale in specialty wood stores. Additionally, cuttings are an important fuel source due to their high calorific value, considered better than wood chips. They are recommended for use in boilers.
At Vignobles Capdemourlin, we prefer to use cuttings to enrich the soil. After pulling the wood, the cuttings are left in the center of the rows (see photo below) to be shredded later by our teams. Once shredded, the cuttings decompose in the soil, providing additional nutrients that help the vines produce beautiful grapes.
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