Why are the vines tortured in May?
What does torture mean?
In May, the shoots of the vines in the Valais vineyards grow rapidly, up to 1 meter in 30 days. Excess shoots are removed early on by carefully pinching them off with a great deal of experience. Pinching injures the plant and leaves scars. This is why this process is called “torturing”. The vines are very fragile in this phase.
Why is torture used?
By pinching off the excess shoots, the vine’s fruit volume is concentrated on the main shoot. This increases the quality of the fruit and at the same time regulates the harvest.
The following objectives are pursued:
- Vine balance and healthy vines
- Healthy grapes for later quality wine
- Regulation of the harvest quantity
- Relief of the vine after hail or cold spells
The aim of vine work in May is to produce healthy grapes of the best quality, plenty of sunshine and good aeration. It is also essential for a healthy vine structure and to promote the balance of the vine.
If the cane is understretched, older wood, for example the trunk, will sprout so-called water shoots. If the cane is overstretched, some shoots will lag behind in growth; these stunted shoots deplete the reserves and produce neither yield nor quality. If there are neither stunted shoots nor water shoots and the number of canes pruned in the spring is the same as those that matured in the fall, the vine is in balance.
