Leaf Removal for Grapevines

In vineyards across the UK, teams will be out in the vines removing leaves at this time of year. It's technical term is 'grapevine cluster zone leaf removal' but also known as leaf thinning, leaf pulling, or defoliation.

This strategic removal of leaves around fruit clusters might appear counterintuitive; after all, leaves drive photosynthesis. So why take the time to remove them? Opening up the canopy will boost airflow and sun exposure, mitigating the humid microclimates that favour fungal diseases. Better airflow and quicker drying also reduce risks from Botrytis, downy mildew, and oidium, key concerns in UK viticulture.

A more open canopy allows for better fungicide and insecticide coverage, improving pest and disease control. Leaf stripping also encourages malic acid breakdown—particularly beneficial for Burgundian varieties where acidity reduction is often essential.

In the UK’s cooler climate, vines can typically tolerate greater exposure than in warmer regions, but timing and intensity are crucial. Traditionally leaf removal is done 2–4 weeks before veraison, usually at 40 to 70% intensity depending on the variety. Some vineyards choose to remove leaves earlier, around flowering or just after fruit set. By removing earlier, the berries are reduced in size and yield which improves airflow to combat cluster rot but it can impact yield, so it’s not suited for every vineyard or season.

Leaf removal is about balance, if you have the space, it's always recommended to start with small-scale trials and measure key indicators like Brix levels or yield and refine your process over time.

If you need advice or require support with leaf stripping contact The Vinehouse at thevinehouse.co.uk or email us at info@thevinehouse.co.uk.