The vine is a liana with continuous growth. Without a strict size, it would return to its natural state, developing more wood than fruit.
During the vegetative resting phase of the vine (from November to February), the winter pruning eliminates 80% of the vines (twigs) and promotes the circulation of the sap in the remaining wood. In summer, pruning (disbudding) eliminates unwanted shoots, as well as leaves that shade fruits (deleafing). This long work aims to regulate production in quality and quantity. A good pruning is the first secret to get the tasty fruits that will make wines of excellence. You will see vines cut in different ways: the pruning in "Guyot simple" (a long vine shoot becomes the main branch) and the pruning in "Cordon de Royat" (vine shoots cut short). We choose one or the other according to the fruit bearing capacity of each grape variety.