Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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T-budding, a budding method used extensively in woody horticultural plants, including the grapevine, normally for field grafting onto a rootstock. The method entails making a T-shaped cut in the bark of the rootstock, when the bark is slipping, then lifting back the flaps to permit insertion of a shield-shaped piece cut from the scion with a bud on it. After insertion, the bud is wrapped tightly with budding tape to ensure close contact of the tissues and high humidity around the cuts. T-budding can be done when the bark of the stock lifts freely, during two to three months over midsummer. Scion buds may be taken from stored winter cuttings or green current shoots. As with chip budding, T-budding may be used for top grafting.