Training of vines

The size or training (or nipping) takes place just after autumn leaf fall or late winter just before bud break. It provides well-structured plant development. Usually only two to three branches of the year are kept well lignified, eliminating others. Outside of this size requires a vine trellising between May and July (some varieties), a pinch green in early summer and then thinned grains with stripping in July-August to promote maturation.
Size dry
Pruning is the process by which the winemaker affects the formation of branches and productivity by quantitative or qualitative targets. There are two kinds of size: long size (on left eye four to ten per shoot) and pruning (two to three buds per shoot).
Size green
Operations or green, it is the works done during the summer on vines in production in order to promote the ripening of berries or improve health conditions. There is pruning: removing unwanted branches of the upper part of the vine; suckering: corresponds to the removal of the shoots on the trunk to avoid unnecessary consumption of sap; the dessagatage: to remove shoots starting from rootstock; trellising: this action aims to maintain the vegetation, especially for grapes to drooping habit;

Many terms refer to this step depending on where it is practiced; the eborgnage is to eliminate very regularly side buds appearing throughout the growing period; pruning: this might be more topping or trimming; thinning or harvesting green and stripping.  Other practices may be made but they are rare such as carving, annular incision and removal of between-core (offshoot of the main branch).