Not everything in the vineyard happens during harvest. There are quiet tasks, almost invisible to those who do not live close to the land, that play a decisive role in the final quality of the wine. One of them is green pruning.

Green pruning takes place during the vine’s vegetative cycle, once the plant has sprouted and continues to grow. Unlike winter pruning, which defines the structure of the vine, this practice aims to balance vegetation and yield while the vineyard is alive and developing.

“Green pruning is carried out while the vine is actively growing, and it helps us balance production so that the grapes can ripen more evenly and achieve higher quality. We remove unnecessary shoots and leaves to improve airflow and reduce the risk of fungal diseases. The goal is not to produce more, but to produce better,” explains Antonio Benítez, Vineyard Technician at Barahonda.

Through green pruning, we help the vine focus its resources on what truly matters: healthier, more balanced grapes with greater quality potential. It is a decision that requires experience and careful observation. Not every vine needs the same treatment, and no two vintages are alike. Climate conditions, rainfall, vine vigour and vineyard orientation all influence each intervention.

Green pruning remains a deeply manual task. It requires time, attention and an intimate understanding of each vineyard plot. At Barahonda, we approach viticulture with respect for the vineyard’s natural rhythms and needs, because wine begins long before it reaches the winery. It begins here, among the vines, through work like this, where attention to detail ultimately shapes the character of every vintage.