Vines need attention all year round, including during the summer: they do not take vacations, unlike us! After pruning and trellising, which are carried out during the winter, spring and summer arrive, along with the vine's green work. This work helps the plant maintain its vigor and produce higher-quality grapes.
Treatments against diseases and pests
Grape clusters are at their most vulnerable when they first begin to appear. That is why it is important, whether the vineyard is organic or not, to treat the vines against diseases and insects. The two most common diseases are powdery mildew and downy mildew. The former is encouraged by temperature differences between day and night, and is therefore much more likely to appear in spring and summer. It is caused by fungi that form white spots on the leaves. Milk and sulfur are two effective natural ways of combating powdery mildew. Downy mildew, meanwhile, appears as brown spots and white mold, along with wilting leaves. It can be treated with baking soda, copper-based products, or nettle manure. Non-organic winegrowers, on the other hand, will use chemical products in both cases. Note that rain and humidity in general encourage the spread of these diseases.
Topping
To allow the vines to be better ventilated and the clusters to ripen more easily, the winegrower carries out topping. The shoots are cut so that they do not extend beyond the rows and so that the grapes receive more sunlight. This also makes it easier for seasonal workers and machines to move between the vine rows.
Suckering or shoot removal
The next step is suckering, which involves pulling out by hand the small shoots called "suckers" that grow directly from the trunk of the vine. They must be removed because otherwise they can hinder the growth of other shoots and even the fruit. This also reduces the amount of vegetation and therefore the risk of certain diseases developing. Finally, these small shoots will not be useful when the vine is pruned the following winter, unlike those located on the upper part of the vine.
Tying and lifting
The layout of vineyards depends on the regions and the types of vines planted there. In Burgundy, for example, the vines grow around wires attached to stakes, allowing them to receive as much sunlight as possible. This arrangement makes vineyard landscapes very attractive, but it requires maintenance. Indeed, we must not forget that the vine is a climbing plant and that, if it is not tended regularly, it will grow in all directions.
Thus, when the vine grows back after winter, the shoots are guided in a particular direction and attached to the wires using clips or ties. This is known as tying.
Then comes lifting. This involves a second pass to tuck back into the wires everything that has grown since tying. Several passes may also be required, depending on how quickly the vine grows. The more it rains, for example, the faster the shoots will grow back, and they will need to be topped again and tucked into the wires.
Green harvesting
This step is not systematic, but it is sometimes carried out during July. When the grapes are still green, the winegrower cuts off some that are unnecessary. This is also done when the vine has too many grapes: only the best are kept to obtain a higher-quality harvest. Those that are damaged, too far from the trunk, or malformed are generally removed.
This technique ensures that the vine has the capacity needed for the grapes to reach ideal ripeness. Indeed, too many clusters per vine tend to exhaust the plant, and the grapes will also be less concentrated in sugar and more acidic.
Leaf removal
Usually in July, the winegrower removes some of the vine's leaves, the final step before the harvest. This means removing certain leaves located at grape level, only on the eastern side of the vine, the side facing the rising sun. This allows the clusters to be better exposed to light and better ventilated. Leaf removal also reduces the risk of fungal growth and makes the subsequent harvest easier. It is mainly practiced in cool, damp regions.
Care must be taken not to remove too many leaves, as they are essential for photosynthesis. They also protect the grapes, preventing them from being scorched by the sun.
The harvest
In August, it is generally time for the winegrower to take a little rest. Indeed, all that remains is to wait for the grapes to ripen. Depending on the region, as we saw in a previous article, as well as the year and the weather, the harvest may take place earlier or later. To determine the date, the winegrower regularly samples clusters. The harvest generally takes place between the end of August and the beginning of October.
