This technique involves tilling the soil in 15-20 cm wide ‘strips’ with a maximum depth of 15 cm. Sowing takes place within the tilled ‘strips’, the surface area of which should not exceed 15% of the field in order to preserve crop residues on the remaining land. Generally, this technique is used for crops cultivated with 20 cm tilled strips and 70-75 cm row spacing or with 10 cm tilled strips and 40-45 cm row spacing. In viticulture, this type of tillage is typical of organic farming.
