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On pruning

14/4/2013

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We started prunning in March. Our strategy was clear from the start: prune as severely as possible to get the best quality of fruit. The principle behind: vigorous pruning will spread the precious minerals and other components that go into the grapes between a small number of lucky bunches. 

The saying goes: "it is easy to make bad wine from good grapes, yet you can't make good wine from bad grapes."

Severe pruning will:
1.- maximise the exposure of the leaves to photosyntesis
2.- allow air to circulate and prevent fungal diseases
3.- make the bunches/grapes more accessible for harvesting

And more importantly it will limit the output per vine to a few bunches full of flavour.

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We invested on the best loppers available. It was easy to make clean cuts at the right length even on very old vines. 

Fruiting shots are born in 1 year old dormant Buds. The aim is therefore to keep only a couple of 1 year old buds and get rid of the rest. Amongst them we look at the best placed for training along the trellis system used.

We avoid bigger/older canes which are called "bull" canes, thick in diameter, we leave strong looking canes at about the thickness of a pencil. We leave the two remaining spurs at 20-30cm in length. 

Once you do it a few times it is simple: out with the old, in with the new. We were lucky to have a glorious few hours of sun during the wettest winter in Spain for years.

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    Author

    Luis Garcia studied Business Administration at Toledo University and Management Accountancy (CIMA) in London where he lives and works.

    In his spare time he is a passionate nature lover (vines and trees), enjoys making things (wine, olive oil) and helping Spanish people settle in London. 

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