It’s officially Spring when the vineyards begin to sprout leaves and we start tearing them off. This labor intensive, very important step is called crown suckering where surplus shoots are removed from the vine’s cordon. As John Giguiere explains in the video, this is the first step in the season’s canopy management. Removing these unwanted shoots improves quality by reducing the density of the canopy and balancing the season’s crop level.
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