Buck cut

A very old form of pruning or head training system that is included in the German dictionary by Jacob and Wilhelm Grimm. It is described there as short pruning "without pfal and geländer". The name is probably derived from the shape similar to the head of a billy goat. In the "Handbuch der praktischen Landwirtschaft" (Manual of Practical Agriculture) by the estate manager Martin Fries, published in 1850, various forms such as "wahrer Bockschnitt" (true pruning), "halber Bockschnitt" (half pruning) and others are mentioned. Bock pruning was mainly used for Riesling to promote fertility, especially in old vines, and to obtain larger grapes with more quality. It is still used today in some German wine-growing regions and in the Côtes du Rhône appellation of Cairanne, among others. The Bockschnitt is a form of Gobelet. See also lists at vine training (systems) and vineyard maintenance (activities).

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