Gobelet pruning is a traditional short pruning characterized by a short trunk and long branches, broadly open and fanned out, providing efficient airing to the vine-stock. The number of branches depends on the potential crop and planting density. There are 3 to 7 branches.
Gobelet pruning is commonly used for Côtes du Rhône vineyards, mainly in Châteauneuf du Pape (Vaucluse department, Provence), where mechanical harvesters are not allowed, as well as for erect-shoot varieties, when tying-up is not necessary or not allowed, making mechanization more difficult to implement.

Example of 4-branch gobelet pruning

Planting requires a perfectly prepared and sufficiently nutrient-rich ground to facilitate the full growth of the plant and its root system.

After the herbaceous-development stage, vine shoots are pruned in winter so that 2 eyes remain. This step aims at insuring the suitable rooting of the plant for the following year. It is recommended to prune as late as possible, in order to avoid spring frosts in sensitive areas.
During the summer, a stake can help support the vegetation.

The following winter, the 2 shoots are pruned so that 2 eyes remain and form the spurs. In summer, the shoots can be trimmed (green pruning) to ease vine treatment and cultivation.

The following winter is the time to prepare the structure of the gobelet: each shoot is pruned so as to form a 2-eye spur. The 4 spurs will then form the branches that will support future pruning. During the summer, the shoots can be trimmed (green pruning) to ease vine treatment and cultivation.

Year after year, the shoots coming from previous pruning on each spur can be kept or cut out.

To prevent the vine stock from lengthening and ageing, it is important to prune the lowest and better-exposed shoot so that 2 eyes remain.

The gobelet shape results from those various steps.