From Branches to Roots: How Pruning Affects the Taste of Your Favorite Wine
Pruning is one of the oldest and most fundamental agricultural practices in viticulture, essential to determining the quality of the crop and, consequently, of the wine produced. Pruning a vine is much more than simply cutting off excess branches: it is an art that requires knowledge, experience and a deep understanding of the plant. During the winter, winemakers cut the previous year's shoots, concentrating the sap in the best buds, those that will give life to the healthiest and most sugar-rich bunches. This process not only controls the yield of the vine, but also affects the concentration of aromas and flavors in the grapes.
Careful pruning can lead to a more structured wine, with balanced tannins and greater aromatic complexity. On the contrary, incorrect pruning can compromise the quality of the grape, making the wine less interesting and weaker. In some regions, such as Burgundy, pruning is elevated to a real science, with techniques that vary from vineyard to vineyard and from vine to vine. Even in Italy, the most expert winemakers know the importance of this practice, considering it one of the most critical moments in the production of a great wine.
