Trestle cut

A very old form of pruning or head training system, which is included in the German dictionary by Jacob and Wilhelm Grimm. It is described there as a short vine pr uning "without pfal and geländer". The term is presumably derived from the shape of the head, which is similar to that of a billy goat. In the "Handbuch der praktischen Landwirtschaft" (Handbook of Practical Agriculture) published in 1850 by estate manager Martin Fries, various forms such as "wahrer Bockschnitt", "halber Bockschnitt" and others are mentioned. It is a form of gobelet.

Bockschnitt - Rebstockkopf und Laub

Pruning was primarily used at Riesling to promote fertility, particularly in old vines, and to obtain larger grapes with better quality. It is still used today in some German wine-growing regions, including the Côtes du Rhône appellation of Cairanne.

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Trestle cut

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