In August ripening ('véraison' in French) was evident. To those of us that live and breathe in the vineyard, véraison starts the count down to harvest.
Now we need to thin out the grapes by doing a green harvest. In French this is referred to as the 'vendanges vertes'. This is a row before we trimmed it back.
After dropping some, it looks like this. 
The green harvest is the removal of immature or non-uniform grape bunches. Also you don’t want the bunches to be crowded upon each other. Now the remaining grape bunches have room to swell and develop nicely.
The aim is to reduce the yield but increase the quality of the wine.
