Organic vine cultivation: Introduction
Philosophically, organic viticulture brings us back in time to the viticulture practiced by our ancestors.
Organic farming is a reunion with nature, and with our viticultural heritage (climate and soil).
The environment is taken care of (banks, native flora) and the viticultural landscape, natural products are used (copper, sulfur, plant extracts, …) that are not very aggressive, the self-sufficiency of the ecosystem is sought by closing cycles, composting organic matter (stalk, marc, shoots, manures in the area) and using green manures or plant covers in search of the balance of the plant and the environment.
A living soil:
We must try to revitalize the soil, increasing organic matter and biological activity.
Vegetable covers, legumes or grasses can be used, which are incorporated into the earth and the practice of chopping the pruning remains is very interesting. However, the most widely used is the application of compost from the composting of the remains of the vinification (stalk, lees, marc …) and / or from extensive farmers in the area (usually sheep).
Comparing with the conventional viticulturist, in the organically grown vineyards after a few years a greater resistance to pests and diseases is observed, a greater amount of yeast in the grape skins, greater total acidity and less pH, greater aromatic quality and color. , factors that are directly related to a moderate reduction in production.