It's all about how you train them...

Grapevines in Chianti

Keeping a close eye on how the young ones are raised isn't just crucial for kids. In winemaking, we also talk about 'training' the vines and different ways to do it. And just like with children, it's the same with wine: there isn't just one way to train them. Instead, there are different approaches depending on the grape variety, external conditions, and what kind of result you're hoping for.

But let's start from the beginning: Why am I bringing up pruning right now? Simple! Because in mid-February, pruning is in full swing here in Chianti. While I'm sitting comfortably in the quiet winter cafe 'La Curva' on the piazza in Panzano in Chianti with my cappuccino and cornetto, the vineyards in Conca d'Oro are already bustling with activity. But what exactly happens during pruning? And which training method is chosen for which vine?

Pruning needs knowledge and experience

Pruning kicks off the working year in the vineyard. First and foremost, the way a winemaker prunes affects the yield – meaning how many grapes are produced. During the winter break, the old shoots of the grapevines are cut back. This helps balance the plant's growth with how much fruit it produces. Ultimately, the quality of the grapes is also closely linked to pruning. With just a few cuts, always done by hand, which actually takes a lot of experience and know-how, the vines are shaped into their desired training system.

In Chianti Classico vineyards today, they mostly use two training systems: Guyot and Cordon. With Guyot (also called cane pruning), they usually cut one fruiting cane and one renewal spur as close to the trunk as possible. This method helps spread out the buds nicely. Then, in another step, these fruiting canes are tied downwards. For Cordon pruning, short spurs and canes are cut along a horizontal extension of the trunk. This style needs a bit more upkeep, like building up the vine's structure and regularly renewing it. The Cordon system is better at storing reserve nutrients than Guyot.

So, right now, there's definitely more happening among the grapevines than on the piazza or in the cafe! But with the first spring sunshine, tourists will soon be back in Tuscany – and the vines will start growing and thriving again too. So, here's to a great wine year!