Le cycle de travail annuel du vigneron
Commencer
Septembre 2025
Le cycle de travail annuel du vigneron
From meticulous pruning in winter to the joyous harvest, every decision and action taken in the vineyard contributes to the final product. Let's delve into the key phases of the vigneron's annual work cycle.
- Soil work
- Treatment preparation
- Fungal development monitoring
- Bottling
• Soil work
• Bottling • Treatments • Budburst
• Pruning
• Wood pulling
• Cane shredding
• Wine ageing
• Preparation of treatments
- Trellising preparation
- Treatments
- Green work
• Pruning
• Canes shredding
• Bottling of primeur wines • Wine ageing
- Trellising preparation
- Green Work
- Treatments
Le cycle de travail annuel du vigneron
From meticulous pruning in winter to the joyous harvest, every decision and action taken in the vineyard contributes to the final product. Let's delve into the key phases of the vigneron's annual work cycle.
• Harvest
- Harvest
- Plowing
- Green Manure sowing
- Vinification
• Health monitoring
- Vinification
- Soil protection
- Hilling up
- Cold protection
• Soil work • Vineyard health Monitoring •Phytosanitary Protection
The Winegrower's work cycle
Fill in the
blanks
start
Fill in the blanks with the correct answers
Fill in the blanks with the correct answers
Game completed !
Drag & Drop Activity
Match the month
to the vineyard task
start
Drag the correct vineyard task to its corresponding month.
Drag the correct vineyard task to its corresponding month.
Game completed !
Game completed !
Drag & Drop Activity
Match the task
with its definition
start
Drag the correct stage to the matching definition.
Drag the correct stage to the matching definition.
Game completed !
Game completed !
Le cycle de travail annuel du vigneron
Retour
Septembre 2025
MARCH
• Soil work : With the arrival of spring, soil work resumes. This can involve plowing, harrowing, or other techniques aimed at aerating the soil, controlling weeds, and improving water penetration.
• Bottling : Some wines, especially those that have finished their aging, can be bottled in March. This step is crucial for the preservation and commercialization of the wines.
• Treatments : The first preventative treatments may begin, particularly to combat certain cryptogamic diseases, to protect the vine as soon as it awakens.
• Budburst : is when the vine wakes from winter dormancy. Buds swell and open, revealing tiny green shoots that start the new growing season.
SEPTEMBER
• Harvest : September is the month of harvest! It's the culmination of the year, when grapes are picked at optimal ripeness. Whether by hand or machine, the harvest is a time of great activity and excitement.
APRIL
• Soil work : Soil work continues to maintain a healthy environment around the vine stocks and promote root development.• Treatment preparation : Treatment preparation is constant, with winemakers adapting their strategies based on weather conditions and the vine's evolution.
• Fungal development monitoring : monitoring the presence of fungi is paramount for timely intervention and preventing the spread of diseases.
• Bottling : Bottling may still occur for certain wines, depending on their aging cycle and the winemaker's choices.
NOVEMBER
• Vinification : Vinification continues, with malolactic fermentations and initial blending for some wines. The work in the cellar is intense.• Soil protection : Soil protection is crucial before winter. Green manures continue to grow and protect the land, reducing nutrient leaching and erosion.
• Hilling up : Hilling up involves bringing soil up to the base of the vine stocks to protect the vine's base from winter frost.
• Cold protection : Cold protection measures may be put in place, especially in regions with harsh winters, to prevent damage to the vine stocks.
JANUARY
• Pruning : In the depths of winter, the vine enters its vegetative rest period. This is the ideal time for pruning, a crucial operation that involves selecting the wood that will bear the fruit of the next harvest. This step determines the quantity and quality of the future grapes. • Cane shredding : After pruning, the cut canes are usually shredded on site. This shredding allows them to be reincorporated into the soil, enriching the land with organic matter and promoting its natural fertility.
• Bottling of primeur wines : It's time for the bottling of primeur wines, often young and fruity, intended for quick consumption. This stage marks the end of their elaboration and the beginning of their commercialization. • Wine ageing : While the primeur wines are being bottled, the other wines continue their ageing. They rest quietly in vats or barrels, refining and developing their aromas and complexity under the watchful eye of the winemaker.
JUNE
• Trellising preparation : Trellising continues actively to support the rapid growth of the shoots. This work ensures the proper support of the vine.• Treatments : Treatments are crucial in June, as climatic conditions can favor mildew and powdery mildew. Vigilance is paramount.
• Green work : Green work is intense. Hedging limits the vine's vigor, while leaf removal can be done to improve grape exposure to the sun.
FEBRUARY
• Pruning : Pruning continues in February, especially if the vineyard area is large. It's a meticulous and essential manual task, often carried out in cold weather, preparing the vine for the upcoming vegetative cycle.• Wood pulling : Once pruned, the unnecessary wood is "pulled," meaning it's removed from the vine wires. This operation facilitates the passage of machinery and helps clean the plot before shredding.
• Cane shredding : Canes shredding continues in February, ensuring the natural recycling of pruning waste and contributing to soil health.
• Wine ageing : Wine ageing continues, with winemakers monitoring their evolution, conducting regular tastings to ensure their proper development, and deciding on any necessary racking or blends.
• Treatment preparation : Before spring, winemakers begin anticipating the season by preparing their treatments. This includes ordering necessary products, checking equipment, and planning future interventions.
DECEMBER
• Pruning : At the end of the year, pruning can already begin in some plots, marking the start of a new cycle for the vine.• Ageing : Wine ageing continues in the cellar. Young wines begin their maturation, while ageing wines continue their slow evolution in barrels or vats.
• Wine Fair : This is often the period of wine fairs, an opportunity for winemakers to present and sell their year's productions, as well as to meet enthusiasts and professionals.
JANUARY
• Pruning : In the depths of winter, the vine enters its vegetative rest period. This is the ideal time for pruning, a crucial operation that involves selecting the wood that will bear the fruit of the next harvest. This step determines the quantity and quality of the future grapes. • Cane shredding : After pruning, the cut canes are usually shredded on site. This shredding allows them to be reincorporated into the soil, enriching the land with organic matter and promoting its natural fertility.
• Bottling of primeur wines : It's time for the bottling of primeur wines, often young and fruity, intended for quick consumption. This stage marks the end of their elaboration and the beginning of their commercialization. • Wine ageing : While the primeur wines are being bottled, the other wines continue their ageing. They rest quietly in vats or barrels, refining and developing their aromas and complexity under the watchful eye of the winemaker.
OCTOBER
• Harvest : Depending on the regions and grape varieties, the harvest can continue into October, especially for aging wines or late harvests.
• Plowing : After the harvest, plowing can be done to prepare the soil for winter, aerate the soil, and incorporate harvest residues.
• Green manure sowing : Green manure sowing is an ecological practice that involves planting crops (legumes, cereals) between the vine rows. These plants enrich the soil with nitrogen, improve its structure, and protect against erosion.
• Vinification : Vinification is in full swing. Freshly harvested grapes are transformed into wine, whether by alcoholic fermentation, maceration, or pressing. The vats and cellars are buzzing with activity.
AUGUST
• Health monitoring : Health monitoring remains an absolute priority to ensure grapes reach maturity in the best possible conditions.
JULY
• Soil work : Soil work continues, especially to manage weeds and maintain good soil structure during the warm months.• Vineyard health monitoring : Vineyard health monitoring is at its maximum in July. Winemakers carefully inspect leaves and bunches to detect any sign of disease or pest.
• Phytosanitary protection : Phytosanitary protection is adapted to observations and weather forecasts to preserve the health of the developing grapes.
JANUARY
• Pruning : In the depths of winter, the vine enters its vegetative rest period. This is the ideal time for pruning, a crucial operation that involves selecting the wood that will bear the fruit of the next harvest. This step determines the quantity and quality of the future grapes. • Cane shredding : After pruning, the cut canes are usually shredded on site. This shredding allows them to be reincorporated into the soil, enriching the land with organic matter and promoting its natural fertility.
• Bottling of primeur wines : It's time for the bottling of primeur wines, often young and fruity, intended for quick consumption. This stage marks the end of their elaboration and the beginning of their commercialization. • Wine ageing : While the primeur wines are being bottled, the other wines continue their ageing. They rest quietly in vats or barrels, refining and developing their aromas and complexity under the watchful eye of the winemaker.
JANUARY
• Pruning : In the depths of winter, the vine enters its vegetative rest period. This is the ideal time for pruning, a crucial operation that involves selecting the wood that will bear the fruit of the next harvest. This step determines the quantity and quality of the future grapes. • Cane shredding : After pruning, the cut canes are usually shredded on site. This shredding allows them to be reincorporated into the soil, enriching the land with organic matter and promoting its natural fertility.
• Bottling of primeur wines : It's time for the bottling of primeur wines, often young and fruity, intended for quick consumption. This stage marks the end of their elaboration and the beginning of their commercialization. • Wine ageing : While the primeur wines are being bottled, the other wines continue their ageing. They rest quietly in vats or barrels, refining and developing their aromas and complexity under the watchful eye of the winemaker.
MAY
• Trellising preparation : With the rapid growth of the vine, trellising preparation is essential. This involves repairing or installing the wires that will guide the canes and keep the vine in order.• Treatments : Phytosanitary treatments are more frequent in May, a period conducive to the development of diseases and pests. Winemakers intervene in a targeted and environmentally friendly manner.
• Green work : Green work begins with leaf removal, disbudding, hedging... These manual operations aim to regulate vegetation, promote grape aeration, and optimize sun exposure.
3.1.B) Le cycle de travail annuel du vigneron
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Transcript
Le cycle de travail annuel du vigneron
Commencer
Septembre 2025
Le cycle de travail annuel du vigneron
From meticulous pruning in winter to the joyous harvest, every decision and action taken in the vineyard contributes to the final product. Let's delve into the key phases of the vigneron's annual work cycle.
• Soil work • Bottling • Treatments • Budburst
• Pruning • Wood pulling • Cane shredding • Wine ageing • Preparation of treatments
• Pruning • Canes shredding • Bottling of primeur wines • Wine ageing
Le cycle de travail annuel du vigneron
From meticulous pruning in winter to the joyous harvest, every decision and action taken in the vineyard contributes to the final product. Let's delve into the key phases of the vigneron's annual work cycle.
• Harvest
• Health monitoring
• Soil work • Vineyard health Monitoring •Phytosanitary Protection
The Winegrower's work cycle
Fill in the
blanks
start
Fill in the blanks with the correct answers
Fill in the blanks with the correct answers
Game completed !
Drag & Drop Activity
Match the month
to the vineyard task
start
Drag the correct vineyard task to its corresponding month.
Drag the correct vineyard task to its corresponding month.
Game completed !
Game completed !
Drag & Drop Activity
Match the task
with its definition
start
Drag the correct stage to the matching definition.
Drag the correct stage to the matching definition.
Game completed !
Game completed !
Le cycle de travail annuel du vigneron
Retour
Septembre 2025
MARCH
• Soil work : With the arrival of spring, soil work resumes. This can involve plowing, harrowing, or other techniques aimed at aerating the soil, controlling weeds, and improving water penetration.
• Bottling : Some wines, especially those that have finished their aging, can be bottled in March. This step is crucial for the preservation and commercialization of the wines.
• Treatments : The first preventative treatments may begin, particularly to combat certain cryptogamic diseases, to protect the vine as soon as it awakens.
• Budburst : is when the vine wakes from winter dormancy. Buds swell and open, revealing tiny green shoots that start the new growing season.
SEPTEMBER
• Harvest : September is the month of harvest! It's the culmination of the year, when grapes are picked at optimal ripeness. Whether by hand or machine, the harvest is a time of great activity and excitement.
APRIL
• Soil work : Soil work continues to maintain a healthy environment around the vine stocks and promote root development.• Treatment preparation : Treatment preparation is constant, with winemakers adapting their strategies based on weather conditions and the vine's evolution.
• Fungal development monitoring : monitoring the presence of fungi is paramount for timely intervention and preventing the spread of diseases. • Bottling : Bottling may still occur for certain wines, depending on their aging cycle and the winemaker's choices.
NOVEMBER
• Vinification : Vinification continues, with malolactic fermentations and initial blending for some wines. The work in the cellar is intense.• Soil protection : Soil protection is crucial before winter. Green manures continue to grow and protect the land, reducing nutrient leaching and erosion.
• Hilling up : Hilling up involves bringing soil up to the base of the vine stocks to protect the vine's base from winter frost.
• Cold protection : Cold protection measures may be put in place, especially in regions with harsh winters, to prevent damage to the vine stocks.
JANUARY
• Pruning : In the depths of winter, the vine enters its vegetative rest period. This is the ideal time for pruning, a crucial operation that involves selecting the wood that will bear the fruit of the next harvest. This step determines the quantity and quality of the future grapes. • Cane shredding : After pruning, the cut canes are usually shredded on site. This shredding allows them to be reincorporated into the soil, enriching the land with organic matter and promoting its natural fertility.
• Bottling of primeur wines : It's time for the bottling of primeur wines, often young and fruity, intended for quick consumption. This stage marks the end of their elaboration and the beginning of their commercialization. • Wine ageing : While the primeur wines are being bottled, the other wines continue their ageing. They rest quietly in vats or barrels, refining and developing their aromas and complexity under the watchful eye of the winemaker.
JUNE
• Trellising preparation : Trellising continues actively to support the rapid growth of the shoots. This work ensures the proper support of the vine.• Treatments : Treatments are crucial in June, as climatic conditions can favor mildew and powdery mildew. Vigilance is paramount.
• Green work : Green work is intense. Hedging limits the vine's vigor, while leaf removal can be done to improve grape exposure to the sun.
FEBRUARY
• Pruning : Pruning continues in February, especially if the vineyard area is large. It's a meticulous and essential manual task, often carried out in cold weather, preparing the vine for the upcoming vegetative cycle.• Wood pulling : Once pruned, the unnecessary wood is "pulled," meaning it's removed from the vine wires. This operation facilitates the passage of machinery and helps clean the plot before shredding.
• Cane shredding : Canes shredding continues in February, ensuring the natural recycling of pruning waste and contributing to soil health.
• Wine ageing : Wine ageing continues, with winemakers monitoring their evolution, conducting regular tastings to ensure their proper development, and deciding on any necessary racking or blends.
• Treatment preparation : Before spring, winemakers begin anticipating the season by preparing their treatments. This includes ordering necessary products, checking equipment, and planning future interventions.
DECEMBER
• Pruning : At the end of the year, pruning can already begin in some plots, marking the start of a new cycle for the vine.• Ageing : Wine ageing continues in the cellar. Young wines begin their maturation, while ageing wines continue their slow evolution in barrels or vats.
• Wine Fair : This is often the period of wine fairs, an opportunity for winemakers to present and sell their year's productions, as well as to meet enthusiasts and professionals.
JANUARY
• Pruning : In the depths of winter, the vine enters its vegetative rest period. This is the ideal time for pruning, a crucial operation that involves selecting the wood that will bear the fruit of the next harvest. This step determines the quantity and quality of the future grapes. • Cane shredding : After pruning, the cut canes are usually shredded on site. This shredding allows them to be reincorporated into the soil, enriching the land with organic matter and promoting its natural fertility.
• Bottling of primeur wines : It's time for the bottling of primeur wines, often young and fruity, intended for quick consumption. This stage marks the end of their elaboration and the beginning of their commercialization. • Wine ageing : While the primeur wines are being bottled, the other wines continue their ageing. They rest quietly in vats or barrels, refining and developing their aromas and complexity under the watchful eye of the winemaker.
OCTOBER
• Harvest : Depending on the regions and grape varieties, the harvest can continue into October, especially for aging wines or late harvests. • Plowing : After the harvest, plowing can be done to prepare the soil for winter, aerate the soil, and incorporate harvest residues.
• Green manure sowing : Green manure sowing is an ecological practice that involves planting crops (legumes, cereals) between the vine rows. These plants enrich the soil with nitrogen, improve its structure, and protect against erosion.
• Vinification : Vinification is in full swing. Freshly harvested grapes are transformed into wine, whether by alcoholic fermentation, maceration, or pressing. The vats and cellars are buzzing with activity.
AUGUST
• Health monitoring : Health monitoring remains an absolute priority to ensure grapes reach maturity in the best possible conditions.
JULY
• Soil work : Soil work continues, especially to manage weeds and maintain good soil structure during the warm months.• Vineyard health monitoring : Vineyard health monitoring is at its maximum in July. Winemakers carefully inspect leaves and bunches to detect any sign of disease or pest.
• Phytosanitary protection : Phytosanitary protection is adapted to observations and weather forecasts to preserve the health of the developing grapes.
JANUARY
• Pruning : In the depths of winter, the vine enters its vegetative rest period. This is the ideal time for pruning, a crucial operation that involves selecting the wood that will bear the fruit of the next harvest. This step determines the quantity and quality of the future grapes. • Cane shredding : After pruning, the cut canes are usually shredded on site. This shredding allows them to be reincorporated into the soil, enriching the land with organic matter and promoting its natural fertility.
• Bottling of primeur wines : It's time for the bottling of primeur wines, often young and fruity, intended for quick consumption. This stage marks the end of their elaboration and the beginning of their commercialization. • Wine ageing : While the primeur wines are being bottled, the other wines continue their ageing. They rest quietly in vats or barrels, refining and developing their aromas and complexity under the watchful eye of the winemaker.
JANUARY
• Pruning : In the depths of winter, the vine enters its vegetative rest period. This is the ideal time for pruning, a crucial operation that involves selecting the wood that will bear the fruit of the next harvest. This step determines the quantity and quality of the future grapes. • Cane shredding : After pruning, the cut canes are usually shredded on site. This shredding allows them to be reincorporated into the soil, enriching the land with organic matter and promoting its natural fertility.
• Bottling of primeur wines : It's time for the bottling of primeur wines, often young and fruity, intended for quick consumption. This stage marks the end of their elaboration and the beginning of their commercialization. • Wine ageing : While the primeur wines are being bottled, the other wines continue their ageing. They rest quietly in vats or barrels, refining and developing their aromas and complexity under the watchful eye of the winemaker.
MAY
• Trellising preparation : With the rapid growth of the vine, trellising preparation is essential. This involves repairing or installing the wires that will guide the canes and keep the vine in order.• Treatments : Phytosanitary treatments are more frequent in May, a period conducive to the development of diseases and pests. Winemakers intervene in a targeted and environmentally friendly manner.
• Green work : Green work begins with leaf removal, disbudding, hedging... These manual operations aim to regulate vegetation, promote grape aeration, and optimize sun exposure.