Until today, when growing vines in the traditional Guyot pruning system, pruning is still the most time consuming work that needs to be done by hand. Larger companies are therefore gradually converting their vineyards to the so-called "minimal pruning". Almost nothing is cut off here in winter. All of this happens in summer with special leaf cutters.
Nevrtheless, most wineries still cut their vines back to only one branch in the classic way. The goal is to get about 10 to 15 buds for the coming year. Nowadays, the manual scissors operated with muscle power have been replaced by electrically operated cordless scissors. The removal of the pruned wood is done in a second step by less experienced assistants. Then the wood lying on the ground is chopped and remains in the vineyard as an organic fertilizer.