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Trimming the vineyard
In spring, European vines wake up from their winter sleep. They begin a new cycle, which ends at the end of summer when the grapes are picked. The vintners themselves certainly did not hibernate. There was plenty to do in the cellars and recent pruning in the fields, but they are now intensifying their efforts to prepare for the future harvest. The first actions in spring carry wonderful French names and are meant for the soil.
Débuttage
Accumulated soil, which has protected the grape plants during the winter, is ploughed over. Ploughing distributes and aerates the soil between the vines. Oxygen-rich soil is wonderful for the plants.
Bouéchage
This term is typically Burgundian and comes from bêcher, meaning 'to turn over'. With this operation, unnecessary roots are dug out of the soil and removed. This gives plenty of room to the roots that draw nutrients up from the soil.
Griffage
This shallow tillage is designed to destroy weeds, aerate the soil and bury nutrients. After griffage and a cut of the grass, the
bottom looking tightly coiffed again!
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