In this fourth video of our series ‘A year in the vineyards’ we look at shoot thinning (spring pruning) in the vineyards at Quinta dos Malvedos.
The early spring is always a busy time for us as the vegetative vigour of the vines gets into its stride and the timely interventions of our teams in the field are essential to safeguard the success of the vines’ growing season. The first major operation that occupies us during April is shoot thinning, which is also referred to as spring pruning and is known locally as despampa. It entails the removal by hand from each and every vine of superfluous shoots, leaving only those deemed sufficient to deliver an optimum number of grape bunches. Limiting the number of shoots thus allows us to influence production, leaving behind only what the vine is able to support and thus concentrating its vigour, which leads to greater concentration of flavour and sugar in the berries that ultimately take form. Furthermore, this control ensures a balanced canopy layout with less dense foliage encouraging good aeration of the vines — important in minimizing the appearance of diseases such as downy mildew and powdery mildew.