Also known as stripping the leaves of the vine, green pruning consists of removing the first leaves and sprouts that have emerged on the vine during spring in order to prevent green shoots that do not interest us from competing with we do want to leave.

It is one of the most important tasks for the vineyard and at the same time one of the least extended for the maintenance of the vineyards and that allows us a previous selection of the future grapes that will be formed. If we did not do this pruning or did it too late, the plants would have a bushy appearance and at the same time less light and air would pass into the vine.
The leaves and branches that we remove are left at the feet of the plants to serve as fertilizer once they decompose.
With this procedure we improve the quality of the grape sacrificing quantity and ultimately we achieve higher quality in our wines.