Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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layering, known as marcottage in French, is an ancient method of vine propagation which involves taking a long cane from one vine and training it down to the soil, then burying a section to normal planting depth but with the end bent up and emerging in a desired position. This is a useful method of filling empty spaces in established vineyards but only if resistant rootstocks are not required. Thus layering may be used only in areas without phylloxera, nematodes, and other soil-borne pathogens (such as bollinger’s Vieilles Vignes vineyard, the Nacional vineyard at quinta do noval or colares in Portugal, and much of Australia and Chile). The foster vine may be left connected to the parent or may be separated after it has reached normal size.