Vine trimming is a crucial step in the vegetative cycle, generally taking place during the months of July and August. While winter pruning lays the foundations for the future harvest, trimming refines the vine's silhouette and optimises the plant's energy. As a liana, the vine is naturally exuberant and its growth can be very rapid. Without intervention, it would develop dense foliage and a multitude of vine shoots, to the detriment of grape quality.

The main objective of trimming is to limit the vegetative extension of the vine. By removing the tips of the young shoots, the winegrower redirects the sap towards the forming bunches. This concentration of resources is essential to encourage better ripening of the berries, allowing for an optimal accumulation of sugars, aromas, and polyphenols. Trimming also contributes to better aeration of the canopy, thereby reducing the risk of fungal diseases and optimising the bunches' exposure to the sun. It is a balancing act between the need for sufficient foliage for photosynthesis and the control of vigour for fruit quality.

What is the Purpose of Vine Trimming?

Beyond simple maintenance, trimming pursues specific agronomic and oenological objectives. It allows to:

• Redirect resources: By cutting the tips of the shoots, the vine concentrates its energy on the development of the bunches rather than on excessive vegetative growth. This encourages a better accumulation of sugars and aromatic compounds in the berries.
• Improve aeration and sunlight: A controlled canopy guarantees better air circulation around the bunches, reducing humidity and the risk of grey rot and other diseases. Optimal sunlight is also essential for photosynthesis and the colouring of the berries.
• Facilitate vineyard work: Easier vine trellising as well as a clearer working space simplify manual interventions such as vine desuckering or leaf removal, and the passage of the tractor for treatments or soil maintenance.
• Harmonise growth: Trimming helps to maintain a balanced crop load on the vine, which is essential for its longevity and the regularity of harvests year after year.

When to Intervene? The Winegrower's Calendar

Trimming generally takes place after flowering and fruit set, when shoot growth accelerates. In Bordeaux, this most often occurs between May and August, or even early September, depending on the vine's vigour and climatic conditions. Several passes may be necessary, particularly on the most vigorous plots. It is essential not to trim too early, in order to preserve a sufficient leaf area for photosynthesis, nor too late, so as not to stimulate a restart of vegetation just before the harvest.

Expertise at Château Cazebonne

At Château Cazebonne, we attach particular importance to this practice, as we do to all the manual work that shapes our wines. Our commitment to the revival of historic Bordeaux grape varieties, those sometimes forgotten varieties such as Cabernelle or Castets, as highlighted in "Bordeaux, une histoire de cépages" by Jean-Baptiste Duquesne published by Éditions BBD, requires special care at every stage of the vine's life. Every vine, regardless of its age or rarity, benefits from the attention and expertise of our teams, thus ensuring the longevity of this living heritage.

This meticulous work, which aims to restore the ampelographic richness of Bordeaux to its former glory, is possible thanks to the precious support of many wine lovers who, by adopting our wines, allow us to pursue this exciting adventure. To deepen your knowledge of the fascinating history of Bordeaux grape varieties and understand the importance of this approach, we invite you to download the digital version of the book "Bordeaux, une histoire de cépages". To test your knowledge, take part in our oenological quizzes, and if you wish to discover the fruit of this hard work and passion, you can find our wines for sale on our online shop.