Pruning

Pruning is one of the most important tasks during the production cycle of our wines and olive oils. Not only does it contribute to healthier fruit and enhance quality, but also helps avoid using chemicals to control certain bacteria, fungi and diseases.

In the case of the organic olive grove, pruning is essential in order to avoid certain bacteria and fungi that can affect the quality of the olives and their growth.

In the vineyard, this is done primarily to regulate the vine’s productive capacity, preventing the extension of its permanent structure and, in the case of the Cordon de Royat bilateral pruning, to encourage a good distribution of fruit bearing units – the plots.

There are also other interventions, such as green pruning and the removal of water shoots, whch are key to obtaining quality grapes, as they facilitate the microclimate within the vegetation and prevent the spread of fungal diseases (powdery mildew and rotting).