Minimum pruning, a way to control production costs?
Jacques ROUSSEAU1, Alain CARBONNEAU2, Hernan OJEDA3; 1 ICV – Lattes, 2 Agro Montpellier, 3 INRA Unité Expérimentale de Pech Rouge, France
The economic interest of these practices is evident: reduction of pruning or even no more pruning, this represents a 20 to 30% economic saving per year per hectare. Furthermore there is a significant increase in capacity of production per capita . Although what is the final impact on grape and wine quality, notably in the vineyard? What is the perennity of a vine trained in this manner? The aim of this study set up by the INRA, Agro Montpellier and the IHEV and ICV was to answer these questions and to evaluate the behaviour of vines trained in minimum pruning and the impacts on the grape maturation and wine quality.
Published on 12/05/2009