French term (edited): vines are trained en gobelet.

"... les travaux de culture et la mécanisation avec le palissage sur fils ou sur échalas. ... C'est le principe de la taille en gobelet. Le viticulteur peut aussi garder .... Vue d'une vigne en partie taillée. Taille à queue du Mâconnais ..."
http://fr.wikipedia.org/wiki/Taille_de_la_vigne

"Gobelet

Literally translating as 'goblet', this ancient method of vine training involves no wires or other system of support, and results in a goblet shaped growth. The trunk of the vine is kept short at about 0.5m, and it is crowned by a knarled lump of old wood, which is the result of years of spur pruning the few branches at the head of the trunk. Vines trained in this manner, referred to as 'head training', essentially resemble a small bush or shrub, and they may be described by some as 'bush vines'. They are best suited to warm, dry climates, without fertile soil. This is because there is an increased risk of rot in humid environments, as the bushy architecture of the vine inhibits evaporation of water from the fruit and foliage. In fertile soil the foliage may be so prolific as to dangle on to the ground, and this is also undesirable. Consequently they are often found in warm, long-established (nutrient-depleted) vineyards of the Old World, such as the southern parts of Burgundy, the Rhône Valley, Provence and Languedoc."
http://www.thewinedoctor.com/advisory/technicaltraining.shtm...