SIGN UP LOG IN

The largest wine encyclopedia in the world

22.498 Keywords • 49.839 Synonyms • 5.294 Translations • 7.928 Pronunciations • 145.085 Cross-references

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

Important factor for earnings and quality of a wine. Without a cut would the Rebstock proliferate unchecked and out of the buds of every last year Triebes build new floors every year, which spread out in a floor-level form, while the lower floors lignified. Since the grapes are always produced on one-year wood, the pruning ensures the balance (physiological balance) between yield (generative growth) and growth (vegetative growth), without too much old, unproductive wood is formed. The choice of the appropriate method depends on soil type (fertile-infertile), the training system (Single stick, wire frame, pergola), the climate (damp-dry), the vine (Fertility, inclination to Verrieseln ), of the document, as well as from specific local conditions.

The ideal time for winter pruning is the 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 starts with the expulsion the annual growth cycle of the vine again. There are different methods, there are many wine-producing countries individual legal regulations, mainly for the production of quality wines. These may vary depending on the winegrowing region or even in smaller areas (appellations), so are for example in the Champagne four forms allowed. In Friuli, the Simonit &...

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice:

×
Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.