: Viticulture

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

Vines are cultivated up to 300 m/1,000 ft in elevation. Traditionally vines were pruned in gobelet form but pruning and training methods such as cordon de royat and single guyot became more widespread with mechanization. The most common rootstock is 110 R. The strong winds help to keep the vines free of disease, the main viticultural concerns being downy mildew, powdery mildew, and flavescence dorée provoked by cicadelle attack. Irrigation is prohibited (often resulting in particularly intense flavours), and vine density is an average 2,500 vines per ha (1,000 per acre).