Veitshöchheim (dpa/lby) – Before spring lets the plants bloom, many winegrowers in Bavaria remove excess shoots from their vines. “Intensive pruning is necessary, especially for quality wine,” says an employee of the State Institute for Viticulture and Horticulture (LWG) in Veitshöchheim (Würzburg district). Without pruning, the aroma spreads over too many grapes. In addition, too many young shoots cost the vine a lot of strength. After pruning, most vines grow stronger than before.
“Don’t be afraid of intensive pruning, because people usually intervene too timidly,” is a tip from the LWG for hobby winegrowers. According to Weinbauring Franken, three to four mature shoots per square meter should remain. This is exhausting for professional winegrowers. “Meanwhile, a quarter of the time in the winemaker’s annual cycle is spent on pruning and pulling down the shoots,” says the LWG.
When exactly is the best time for pruning depends, among other things, on the grape variety. As a rule, the vines are pruned in winter, especially in late January and February to March.
