Bud
control ("Dédoublage / ébourgeonnage")
Time spent: 30 hours/ hectare
Removing the unwanted sprouts
After this manual step, only one branch
remains.
ADVANTAGES
it clears the vegetation
it reduces the amount of
bunches of grapes
it enhances the ventilation
it makes the wood clearing
easier after the harvest
DISADVANTAGES AND RISKS
May increase the vigor of
the branches and the bunch size
To avoid in sensitive lots
where run-outs ("coulure") can happen
(flower not evolving into fruit)
BEFORE
a bud with two branches
AFTER
a bud with one branch only
Manual
removal of sprouts on trunk ("Epamprage")
Time spent: 23 hours/ hectare
Mandatory removal
All sprouts on the foot of the stock, on the trunk and on
the understock must be removed by hand. They are traditionnally
called "gourmands".
Branch positionning("Relevage")
Fixing all branches on one "palissage"
plane
by stappling them on the special positionning wires
ADVANTAGES
Better position of the leaves allowing more light
on the bunches
Better ventilation
Decreased wind catching by the branches resulting
in decreased risk of branch breaking
Work with tractors and heavy devices is made easier
Winter works 
