The annual life cycle of California Vineyards is generally considered to begin in Fall immediately after previous year's harvest. During this time, vines lose their leaves and begin to go dormant.The vineyard manager's primary concerns are pruning vines and ensuring that they are protected from cold temperatures. Nature helps with second objective.
Sap from vine drips towards roots and creates a natural layer of insulation. Dirt can also be mounded around roots for added protection.
Depending on severity of climate, vineyards are normally pruned sometime within three months after harvest. In very cold climates pruning is delayed to end of this time frame.
The longer pruning is put off, later budbreak will occur in Spring. In colder climates it is beneficial to postpone budbreak so vine is not adversely affected by a late cold streak.
There are three major pruning techniques: cordon-spur pruning, head-spur pruning and cane pruning.
Cane-pruning usually involves cutting off all but three or four canes. Canes are selected based on number of buds they produce.
Head-spur pruning is widely used in Rhone Valley in Southern France and is also popular in warmer wine producing areas in California. This method effectively keeps grapes near ground and allows them to continue to ripen at night due to heat retention of soil. It is generally not used in cooler climates because it can expose grapes to frost-bite.
Cordon-spur pruning is head-spur pruning but with a trellise system in place to train a few canes with a specific number of buds away from earth. This method of pruning is most conducive for machine harvesting.