Shoot thinning is one of the most essential vineyard operations and is carried out in spring. At the Kir-Yianni estate this process is done by hand to achieve optimum results.
The shoot thinning operation gets started when the young shoots are between 10 and 15 cm long. Of the two or three shoots that usually arise from each vine bud, the vinegrower will keep only the strongest one that is best positioned to produce quality grapes, and remove the rest.
The aim is to maintain or sometimes correct the shape of the plant, and allow for better air ventilation and adequate lighting inside the vine canopy so as to regulate the desired crop yield or quantity of grapes.