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Period : April-May

Also called, ébourgeonnage or disbudding, it consists of removing useless vegetation which will not bear fruits.

By removing the early vine shoots, we enable nutrition supplies coming from the stump and photosynthesis to be focused on the fruit-bearing parts.

We prevent the vegetation from being too dense and too humid thus avoiding the development of fungi and parasites.

Disbudding also facilitates the maintenance of the vineyard. The middle of the row is free, leaving space for viticultural engines and making grape bunches more accessible for harvest.


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