Pruning time at Domaine de Juchepie

During the winter months, our vineyard rests. But that doesn’t mean nothing happens. Is the harvest over? Then it’s time for ‘la taille’ or pruning: a very important activity. Why? The precision with which pruning is done by the tâcherons is decisive for the quality of the next harvest.

From late November to early March, pruning is vigorous. A job – or say ‘work’ that requires precision and intelligence. Because pruning determines the vigour and fertility of the vineyard. Meaning: the way the vines develop and flower.

Pruning determines the vigour and fertility of the vineyard.

To bear fruit, a vine must always be pruned and trained. If a vintner neglects this, it will often grow into a dense, tangled mass of branches, producing grapes that are too small and unfit for winemaking.

How exactly is pruning done? Kristen, pruner on duty: ‘Near the head of the vine, we pick out two branches. These qualify as fruit bearers for the new year. We look at the branch’s vitality, length and health.

On the selected branches, we leave 1, 2, or 3 buds for a high-quality pruning of the Chenin. This technique is known as the double Guyot method. Next, we cut back all excess wood from the previous year close to the trunk. The pruned wood is burned on site or shredded later, which contributes to fertilisation.’

‘On the selected branches, we leave 1, 2 or 3 eyes for a high-quality pruning of the chenin: the double-Guyot method.’

For cabernet franc, the single-Guyot method is used. Immediately after pruning, a single, longer cane is tied to a support wire with a band. Intensive manual work, requiring precision.

Pruning Tip: Not too cold, not too late If the temperature drops below -3°C, it’s best to avoid pruning. Frozen pruning wounds can damage the plant. Prune too late? Then the vines may have already started sprouting, and cutting those shoots would unfortunately waste a lot of energy.