“Vineyard and cellar – 1910” is a series of articles that we present to you throughout the year 2020, month by month. The articles are taken from the 1910 “Wine Trade Directory” and describe the various works necessary for the grapes and wine production at the beginning of the 20th century.
April in the vineyard
In 1910 in April, the work in the vineyard was marked by the start of leaf picking (accolages), budding and planting. In addition, the material is prepared for the different treatments of the vine.
HERE IS WHAT CAN BE READ IN APRIL IN THE WINE TRADE DIRECTORY FROM 1910 :
“Cultural care – We continue the staking and the hugging; we start the budding and the pinching. It is usually in April that the vines are pruned in crowds. In addition, we plant the cuttings, we continue the grafts in the open field, we put in place the rooted plants and the grafts made in the workshop.
Defensive care – Keep ready the devices intended to produce artificial clouds against spring frosts; collect the snails and flea beetles using the funnel; look for the night worm underground, around the stumps. It is in this month that the cochylis passes to the perfect state. For the treatment of cryptogamic diseases, it is necessary to stock up on sublimated and crushed sulfur, copper sulphate, fatty lime in stones, ammonia, cupric powders; so we’ll be ready to fight powdery mildew, mildew and all burps. Apparatus suitable for spreading powders, slurries and anticryptogamic liquids should also be obtained or prepared so that they are ready to act. ”
NOWADAYS IN APRIL
Budding is still a useful technique, 110 years later. It’s about removing some shoots from the year. In some vineyards, part of the buds are removed very early in the growing cycle. Removing them early helps to avoid using the plant’s energy for their development and helps prevent excessive sores on the twigs.
The main objective of disbudding is to limit the number of cluster inflorescences per foot and therefore to limit the production load of the foot. This will allow the remaining grapes to reach a better maturation, that is to say a good potential in alcohol and optimal aromatic maturation.
Picture : ©Boudewijn “Bo” Boer