Green grafting is a new system for speeding up the lifecycle of a grapevine and insuring extremely healthy and high quality vineyard stock.
Developed by Champagne Mumm and the Institut National Recherche Agronomique (INRA) in France, the “green graft” process and technology (all of which have been patented) allows rootstock and scion mother vines to produce green cuttings year-round by optimizing growth conditions. With this technology the timespan in getting newer clones into the field is dramatically reduced.