Pollarding is the process that achieves the right balance between the production of grapes and the leaves of the vine; the latter, capturing solar energy, allows the accumulation of substances in grapes and determines the final quality.
Pollarding is the removal of the apical part of shoots, in order to reduce unwanted vegetation of the vine in favor of nutrition and ripening of the grapes. A good trimming is performed during the fruit set from 8 to 12 leaves left after the last bunch of grapes.
The effect of pollarding is to stimulate the vine so as to grow the grapes and to produce "femminelle" that during the period of veraison, bring new and efficient photosynthetically active leaves.
During the ripening of the grapes it is possible to repeat the pollarding process, in order to reduce the leaves and make it easier to harvest.
During fruit set, we take advantage of specialized labor to manually perform pollarding, while in post-veraison pollarding is done mechanically.