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Pruning experimental studies have been performed in different vineyards, in France, USA and Australia. This article investigates and models the effects of pruning quality on the installation of desiccation cones and wood necrotization. Two different modalities of pruning, short and high pruning, were performed at the same period each year on three cultivars in Bordeaux (Cabernet Sauvignon and Sauvignon Blanc) and Charente (Ugni Blanc) wine regions. In the short typ of pruning, the diaphragm was damaged but, in the high one, a 2–3 cm woody length was left immediately above the diaphragm. None of the three cultivars showed any correlation between necrosis length and spur diameter (R2 < 0.1925). Analysis of the Ugni Blanc, 8 months after pruning, showed significantly more necrosis length (>60%) than either Cabernet Sauvignon (31–41%) or Sauvignon Blanc (25–55%). Desiccation cone necrotization rates also varied with the vintage, particularly for Ugni Blanc. 4 or 8 months after pruning, the newly-installed desiccation cones could then be analysed. High pruning stopped the desiccation cones at the diaphragm, which ensured that the sap flow path remained unaffected.