Cluster thinning

The thinning of clusters is a cultural practice used in high-end vineyards that consists of removing whole clusters or parts of them (such as shoulders, wings or tips) in order to reduce fruit load and improve fruit quality. By thinning clusters, ideally leaving one cluster per shoot, the berries ripen more evenly and accumulate and concentrate more sugar, acids, polyphenols and aromas, all of which have an influence on the final quality of the wine.

In Viña Morandé’s high-end vineyards, the viticulturists and winemakers choose quality over quantity.[vc_video link=”https://www.youtube.com/watch?v=TvHO6QNeiH8&ab_channel=Morand%C3%A9Wines”]