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)

De-budding
  • 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?

Regional appellations
  • 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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