Winemaker Luca Ferraro (@BeleCasel): “Pros and Cons of Topping (Cimatura)”

cimatura vigneti di Glera ad Asolo

Grape grower and winemaker Luca Ferraro discusses the pros and cons of topping (trimming of the vineyard canopy).

Glera is a particularly vigorous grape variety. And this is one of the reasons why it is so important to trim the longest and most cumbersome canes.

The technical term for trimming the vineyard canopy is topping (cimatura in Italian).

Come tutte le lavorazioni che si fanno in vigna anche la cimatura ha dei pro e dei contro, cercherò oggi di spiegarveli.

As with all vineyard practices, topping has its pros and cons.


Maggior arieggiamento dei grappoli all’interno della chioma

– greater aeration of the lower-hanging bunches;
– greater ease in applying vineyard treatments;
– easier passage for the tractor in densely planted vineyards;
– it helps to produce more leaves around the secondary buds; those leaves facilitate the ripening of polyphenols when photosynthesis ceases in the other leaves.


– increased development of secondary buds and increased risk of rot;
– decreased number of new leaves at the top of the vine and resulting vegetative imbalance;
– the open cuts expose the plant when the vine is highly active;
– diesel consumption.

Noi cerchiamo di limitare al massimo le cimature, tendenzialmente ne facciamo un paio all’anno, l’anno scorso su una parte del vigneto abbiamo fatto delle prove, una sola cimatura solo perchè l’annata ce l’ha permesso. Qui il video esplicativo
Qui una bella discussione sulla cimatura

We try to limit our topping as much as possible. We generally only do it a couple of times a year.


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