A proper pruning technique is another cultural control method to limit diseases. Prune each vine every year during the dormant period. This dormant pruning is heavily researched to provide the term-balanced pruning. This is done by using the weight of the previous year’s cane growth (1- yr-old canes) to determine how many buds should be retained for the current production year. Up to four pounds of pruning can occur during the season. Remove excess growth, diseased and overwintering berries, leaves, and tendrils from the vineyard, and burn or otherwise destroy them. This practice reduces inoculum of the fungus, thus limiting disease. During the season, minor pruning to train the canopy growth may occur to help with aeration.