After budburst (start of vegetation), vineyard maintenance continues with various operations designed to control yields and enhance quality.
They are also known as " green work ":
Disbudding takes place in mid-May. This operation consists in eliminating all the non-fruiting "gourmand" buds growing on the old canopy, which could divert sap from the main buds. Once again, this is a manual operation, carried out in several passes, using the judgement of the winegrower or winemaker. (see Maison Petit Bajan)
Visit liftingand trellising consists in raising the shoots and keeping them upright with the help of lifting wires. This prevents the vines from growing out of control and, above all, facilitates the work of the men.
The trimming is "summer pruning". It begins in late June or early July, before or after flowering, and lasts until harvest. It can be referred to as trimming, since the operation is carried out in a minimum of 2 passes, and up to 4.