Dear readers, to your secateurs! After the end of the harvest, generally in mid-September (October for the latest), comes the time for the vines to rest. From December until the first light of spring in March, one of the fundamental stages in viticulture and wine-making takes place: pruning.

From its origins to Domaine Daurion today, let's take a look at the different types of pruning and their influence on the sweet beverage that is wine.

The Vitis Vinifera family

Grapevines originally belonged to the Vitaceae family, plants that grow as vines. There are two types in Europe:

• Vitis vinifera Sylvestris appeared in pre-antique times, developing naturally in forests and edges, often clinging to trees with its tendrils, also known as pedicels. A wild plant, it can grow anywhere and can even reach several meters in length.
• Vitis Vinifera is the domesticated version we all know, which gave rise to the modern vine. Modern? Well, not really. The exact origin and appearance of this crop is still a matter of debate. However, it is estimated that the plant was first domesticated around 11,000 years ago, producing small, delicious black berries that came to be known as grapes. To avoid a diplomatic crisis with the countries that claim to be its originators, let's summarize its geographical origins in the Caucasus (Eastern Europe to the Middle East).

Why is pruning an essential stage in viticulture?

The vine is a plant, as we've seen, and like all plants it is governed by a life cycle. Vegetative growth follows its long path from flowering (budburst, foliage), fruiting (fruit set, veraison) to dormancy (winter cycle). Pruning enables us to better control the health and quality of the grapes, but above all the final yield. In this case, it's almost certain that the grapes from an unpruned vine will be of poorer quality, and that their yield will be significantly lower.

Imagine a vine without pruning: it could produce too much wood and foliage, to the detriment of grape production. By regulating growth, we focus the plant on fruit production rather than vegetation. This allows the winemaker to determine in advance the number of bunches per shoot. Pruning also allows dead wood to be removed, which limits the proliferation of disease and ensures the longevity and vigour of the vine. In the long run, however, failure to remove these excesses tires the plant and can lead to premature vine exhaustion.

Different pruning techniques

Let's take a look at the different types of pruning used in winegrowing. Before we get to this stage, we need to differentiate between training pruning (when the plant is just starting to take shape) and fruiting pruning (oriented towards production). Here are the main examples of the latter:

• Guyot pruning

One of the most common techniques is to leave a single cane (or "shoot") with eight to twelve "eyes" (buds) and a shorter spur with only one or two eyes. This method produces an abundant harvest. At Daurion, we use it mainly for the production of our Pays d'Oc PGIs.

• Royat cord pruning

This technique involves letting a branch develop into one or more horizontal cords along the wire. These "arms" carry several "coursons" (short branches) from which the shoots grow, and from which the bunches grow. We use it to produce our Languedoc and Pézenas PDOs.

• Goblet pruning

Adapted to areas with high sun exposure, this is one of the oldest methods used in viticulture. It consists in allowing the vine to develop in total freedom, while limiting its height. Although more difficult to harvest (hand-picking is compulsory), goblet pruning allows for better grape distribution.

• Espalier (or trellis) pruning

The rarest and oldest of pruning methods, it is also theoretically the most suitable for vine management. As we saw earlier, the vine is a creeper, and therefore grows best by growing upwards along a support. With better exposure to the sun, the grapes are picked by reaching upwards. This type of pruning has been used historically in Eastern Europe (Macedonia, Georgia) since the dawn of time.

What influences vine cultivation?

Contrary to all expectations, organic, biodynamic or conventional agriculture have theoretically no influence on the way pruning should be carried out. However, in biodynamic agriculture, the influence of lunar cycles determines any treatment or action on the plants. On the other hand, the specifications of wine appellations (PDO, PGI) precisely indicate good or bad cultural practices. For example, cordon de royat or gobelet pruning is preferred in AOP Languedoc.

The nature of the soil also has an impact on vine growth and development, and can therefore influence the way we prune. For example, deep soil will enable the roots to anchor themselves further into the earth. As a result, we can say that climate is also a determining factor in pruning.

Domaine Daurion, in the heart of the vineyard

Located in the Caux-Pézenas terroir, the estate covers 55 hectares, 48 of which are dedicated to vines and farmed organically.

We produce three ranges: IGP Pays d'Oc, AOP Languedoc and AOP Pézenas-Languedoc. Daurion is unique in that it lies on an ancient volcanic lava flow, revealing a basaltic soil. We use two types of pruning, mainly guyot for the IGPs and cordon de royat for the AOPs.

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