Collard Leaf Removers with double flow* of air :
Leaf removal is achieved by a double flow* of low-pressure air, produced by a booster which, is blown through the leaves at fruit level by rotating nozzles, that removes the leaves from both the outside and the interior of the row, achieving selective leaf removal around the grappes. Only this technology makes it possible to leaf from the falling of the flower heads to the harvest.
Why remove leaves ?
This technique consists in removing leaves from around the bunches of grapes :
• Better aeration of the fruit zone,
• Lower levels of acid rot and botrytis attack,
• Better penetration of spray treatments.
The advantages of early leaf removal recognised by the ITV and Chambers of Agriculture:
Besides the advantages mentioned above, removing leaves as early as possible (setting of the fruit) also enables the grapes to benefit from early exposure to sunlight:
• Tougher skin which is more effective in preventing the installation of grey and acide rot.
• Less risk of sun scorching as the work is carried out during a period when the temperatures are lower and the rays of the sun are less aggressive. With this early exposure to the sun the skin has time to get tougher and the grapes are then no longer susceptible to sun scorching. It is therefore possible to remove leaves on both sides of the rows.
Other advantages:• The bunches are cleaned by the removal of dead flower heads and vine moth worms. The aeration of the fruit zone and exposure of the bunches to the sun prevent rot and improve the efficiency of treatments.
• EARLY removal of flowers caps has a direct impact on wine quality
• The double flow* of air removes leaves from inside the canopy, while aspiration machines remove only the outer leaves.
Leaf removal a remarkable efficacity
From the falling of the flower heads to the harvest:
• Leaf removal on 1 or 2 sides.
• Cleaning of the bunches of grapes.
• Elimination of dead flower heads.
• Facilitates localised treatments.
• Discourages botrytis and budworms.
• Red wine varieties:
Improvement in colouring matters and tannins.
• White wine varieties:
– Dry white wines : improvement in the sensory qualities of the wines.
– Sweet white wines : possibility of successive harvests.
HARVESTING BY HANDS
• Removes the leaves.
• Removes moisture.
• Cleans the fruit zone and frees the fruit.
• Potential time saving of 25 to 40%!