DE SUCKERING VINE SHOOTS AT BODEGAS URBINA
Desuckering, is the viticultural practice of removing unwanted young shoots and is common to most vineyards of the world. Known in most parts of France as (Épamprage, Évasivage, Ébourgeonnage), in Inglish language as (Crown Suckering, Desuckering, Shoot thinning), in germany as (Ausbrechen, Ausschneiden), and in Spain (Espergurado, Despampanar).
These shoots are termed water shoots and for the majority of vine varieties have no bunches of grapes. Usually, the shoots are removed from the trunk or in the head of the vine, which grow in spring from buds surviving in the old wood. The operation is carried out in spring, several weeks after budbreak, when the water shoots are 10 to 15 cm (4 to 6 in) long.
Varieties differ in their production of water shoots. Some produces many, while others produce few. The work is relatively tiresome, as for many vineyards the shoots can be near the ground, although shoots can be removed from trunks mechanically with no damage to the trunk by mounting a rotating cylinder with rubber straps attached on the front of a tractor.
Bodegas Urbina Winery has a history dating back over 150 years in winemaking. The family estate is located in the Cuzcrrita del Rio Tiron that exports around 80% of its production to countries worldwide. Salvador Urbina, the founder, moved to Cuzcurrita in 1870 and made the first wines using the vineyards that still exist till today. Currently, the fourth generation of the family runs the winery.
