Taille de la vigne au Domaine Mader

We are at the end of January, we have made good progress, the weather was pleasant. We are not fans of late thawing, here we don't have too many concerns about spring frost until then. So we allow ourselves to thaw early in the season and so we finish early in the season and so we move forward in the other works. Last day of thawing, or almost, in this plot of Grands Cours aux Acaires. I'm going to show you in a few strokes what thawing is all about. So the goal when thawing is to preserve the double flow of sap. So the sap that comes from the base of the trunk leaves and others from the stem. This is the theory in practice, sometimes we are a little stuck because the vine does not always grow as in the books. And of course thawing, for those who do not know, is important, it is very important. It is what allows us to adjust the load to the vine. It may be the most decisive part of our job when we are looking for quality or at least a defined style of wine. I'm going to cut what was the wand from last year. And we will see the short of last year appear. On this one we will replace a new short. And the wand, this one that we will keep and that we will then arch on these two wires. And it is this one that will carry the bulk of the grapes. And we will do the same thing on the right side of the stem. So here we see the old short on which nothing started last year. So a spring, maybe a little cold and or wet, has inhibited the growth of the bourjons. But it does not matter, we had two other outings on the side. We are already going to clean this old dead wood. And there we are going to choose our wand here, because this branch is quite strong. And we're going to do the short on this little one. I cut, I clean what we do not use anymore. And we now have a stem with two short and two wands on each side. This is a stem that will probably produce a lot of grapes. This spring we will go back and we will probably still remove a few branches once the clearing will have taken place. To continue to adjust the load, therefore the yield to the objectives that we have set. Here we are in the Grand Cru Rosaclien, so we will try not to make too many grapes either. You see, the good cutter, he comes, he keeps his stem, he cuts, he cuts. Whereas the bad cutter, he comes and he cuts, but it's not the same.