A few weeks ago we shared with you in our social media (Facebook, Twitter and Instagram) a video where Jorge Sánchez – viticulture manager at Arzuaga – talked about one of the most important cultural practices in our winery: pruning. Today on our blog we approach this crucial stage in the vineyard, going a little deeper into its objectives, methods and function.
Pruning, as Sánchez explained, “is a task that must be done unhurriedly.” With the harvesting already finished, the first frosts begin around the month of November. It is at that time when pruning begins. If we look more closely at the vine, we will see that at that point the vineyard has lost its leaves and has started a dormant period. That is, it has lowered down all reserves to the roots and is no longer hurt by the cuts. Therefore, the pruning in Arzuaga takes place in the period between November and March.
But, how to decide on which date a vineyard or another one is pruned? “Normally, we decide the date of pruning of some vineyards or others depending on the risk of frost that presents that vineyard”, indicates Sánchez. Thus, it is about preventing the vineyard’s budding concurs with a time of very low temperatures, lengthening the moment of pruning if needed. And after this practice, the soil temperature rises during the following months and the vines sprout from the buds that have been left.
Focusing on the pruning process itself, it should be noted that – as we will tell you later – the quality of the grape that will be harvested during the harvest will depend on it. Pruning is not a process as striking as others that take place in the vineyard, but its significance is vital. In this sense, it is essential that the cuts made seek also that achievement of the highest quality. In Arzuaga we made a short pruning, looking for a distribution in which the clusters do not touch each other. The result is less quantity of grapes, but of a top quality. It should be stressed that the pruner not only has to think about the distribution and pruning of this year, but also has to take into account the following years. Therefore, as Jorge Sánchez explains: “There are always touches that can be made. For example, we get cup up a little the height of the vine by taking out a new spur, which will then be our arm.”
Pruning and grape quality
Pruning is one of the most important actions to carry out in the vineyards and, on that will largely depend the quality of the wines of each new vintage. Why? Because, as we indicated before, only with a proper pruning you get a grape of the highest quality.
The first factor to take into account is the distribution of future clusters. In this sense, it is important to estimate the number of buds left in each arm of the vineyard, looking for when the grape grows up the clusters grow distanced, without touching each other.
Also keep in mind that the goal is not to maximize the amount of grapes achieved, but its quality. Jorge Sánchez explains this mentioning a “golden rule in viticulture: quality is not equal to quantity.” Therefore, it is much more advisable to have a smaller amount of grapes that allows a good ripening and the adequate characteristics for the elaboration of our Ribera del Duero wines.
And, as Sánchez points out, in Arzuaga we know that the first step to obtain quality wines lies in the field. Only taking care of the vineyards and the processes practice in them, we can offer the best results.
You can watch our video about pruning in https://www.youtube.com/watch?v=v4a_pi9w8Gc!