Burgundy - Côte d'Or, Côte Challoinnaise & Maconnais - Vineyard management
8 important questions on Burgundy - Côte d'Or, Côte Challoinnaise & Maconnais - Vineyard management
How are vines traditionally and now trained, pruned and trellised in Burgundy
- Using the Guyot system > replacement-cane pruned with VSP
- Many winemakers returned to this method
- also Poussard-Guyot = softer method > maintains same sap route from one year to the next with pruning wounds and seeks only on upper part of the cordon
- > reduced number of pruning wounds
- cuts down Esca and other trunk diseases
- skilled vineyard workers needed
- Some vines pruned using Cordon training systems, including Cordon de Royat > limits vigour > limits yields
- but high proportion of old wood > can harbour disease
What is typical planting density in Burgundy?
- 8-10.000 vines/hectare
- some producers even higher density
- to encourage root competition > better quality fruit/smaller berries with higher flavour intensity
What are the advantages/disadvantage of de-budding, (budrubbbing) and green harvest (Burgundy)
- usually before flowering
- good balance in vine by reducing potential yield
- so early in season > damage later by hail, frost, fungal disease can have dramatic effect on yield
Green harvest
- allows growers assess the size, shape, position of bunches later in season before sacrifying them
- later in season > allows growers take in account unpredictable weather events (hail) before taking action
- can lead to excessive growth in remaining bunches > dilution in the grapes
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How are yields reduced (i.e. In Burgundy)
- Winter pruning
- de-budding
- green harvesting
What are maximum yield in Burgundy, based on the pyramid of quality?
- 69 hl/ha red - 75 hl/ha white
Village level wines
- 40-45 hl/ha red - 45-47 hl/ha white
Some Grand Crus
- 35 hl/ha red - 40 hl/ha white
Why is organic/biodynamic grape growing difficult in Burgundy?
- The climate is a challenge; Cool and humid climate
- many shared vineyards, a minimum area is required for success. Friction between growers is possible.
How are diseases / pests handled in Burgundy?
- Grape moths > pheromone capsules
- fungal diseases > canopy management/spraying
- spraying restricted by authorities
- Esca/trunk diseases > significant problem
The timing of harvesting is critical in Burgundy, why? How are the grapes picked?
- Critical given is the Marginal climate
- Storms can lead to dilution and fruit damage.
- The majority is handpicked > lots of men/women needed during harvest which is a major consideration for the timing of the harvest.
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