Vineyards Mechanical Pruning

It has been adopted in different wine regions for various economic, labour and winemaking reason. In this paper the results of the research activity on mechanized pruning of three wineyards (and their economic aspects): Sangiovese by spur pruned cordon, Cabernet Sauvignon trained by simple curtain and Trebbiano Romagnolo trained by GDC are presented. A mechanical pruning with only the shortening of vine-shoots, and a combined system comprising mechanical pruning (shortening of the vine-shoot) followed by manual labour (spurs were thinned out manually), were compared to the manual pruning. The mechanized pruning presents some advantages in the working times as well as in the operations costs with a reduction of times of over 90%, and a reduction of costs of 80% in respect to the manual pruning. Generally, the completely mechanical pruning allows to increase, in a considerable way, spurs and buds; it, also, allows to control the production by the cut height and it is characterized by the high presence of small bunches. This research activity results show the advantages of mechanical pruning in respect to that manual, allowing to obtain good results. In addition, the different mechanization levels allow to satisfy the requirements of different vineyards conditions.