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The largest wine encyclopedia in the world

23.006 Keywords • 48.228 Synonyms • 5.304 Translations • 28.313 Pronunciations

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ebourgeonnage

French name for the removal of the excess buds (bourgeon = bud); see below pruning,

Important factor for earnings and quality of a wine. Without a cut it would Rebstock proliferate uncontrollably and from the buds of every last year Triebes build new floors every year, which continue to spread out in tiers, while the lower floors wooded. Since the grapes are only formed on annual wood, pruning ensures the balance (physiological balance) between yield (generative growth) and growth (vegetative growth) without producing too much old, unproductive wood. The choice of the appropriate method depends on soil type (fertile-sterile), the training system (Single stick, wire frame, pergola), the climate (wet-dry), the vine (Fertility, tendency to Verrieseln ), the document, as well as specific local circumstances.

Pruning - cutting, bending half-arches and attaching to the wire

The ideal time for pruning in winter is Hibernation (Juice rest); in the northern hemisphere on frost-free days in early spring from January to February, in the southern hemisphere from July to August. After that begins with expulsion the annual growth cycle of the vine again. There are different methods, there are many of them wine-producing countries individual legal regulations, mainly for the production of quality wines. These can vary depending on the wine-growing region or in smaller areas (appellations), for example in the Champagne four forms allowed. In Friuli the Simonit & Sirch method developed that starts from a cut only on young wood.

The most complex form is the manual cutting of the shoots with the Rebmesser or with the pruning shear, which of...

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