Removing the leaves from around the grapes lets air circulate so that the bunches ripen better.

Once the midway stage of veraison is reached, work begins on thinning out the leaves around the fruit.

This operation has two aims:

- to let the air circulate around the clusters, thus reducing the risk of disease,

- to let the skins ripen more fully, since they contain the aromas and phenolic compounds (anthocyanins and tannins) that make the wines more aromatic, richer and well balanced.

he leaves can be thinned out by hand or mechanically. The operation is performed gradually, beginning with the side least exposed to the sun, then, a few days before harvesting, on the opposite side, to avoid the better exposed grapes being scorched.