Organic Wine of Organic Viticulture:
The ecological cultivation of the vine (organic wine) in the world is increasing , since there is a potential consumer who demands this product.
Most organic winegrowers seek to create a healthy environment for the plant and minimize the pressure of disease or pest by applying the products in a more rational way.
If we start from a conventional plantation, the transformation to organic production requires at least a two-year reconversion period , in which the plantation adapts to the new management and establishes a new balance in it.
There are two trends when it comes to selecting varieties:
The first is to select autochthonous or local varieties because they are well adapted to the environment, as long as they are varieties with oenological potential.
The second option is the choice of quality international varieties, always looking for the best adapted to our climatic conditions.
Soil management using herbicides is totally prohibited. Tillage as a traditional system is the most widely used method.
In organic viticulture, the management of biodiversity is very important, and therefore green roofs planted in the streets are used. Optimization of biomass and adequate control of organic matter degradation are important.
Subscribing is done entirely with manure . The distribution in two seasons and the provision of the appropriate dose are important.
Pruning systems are the usual ones in conventional viticulture.
The control of pests and diseases is the most complex part , carrying out strategies in three main lines:
Preventive use of authorized products at authorized doses.
Use of sexual confusion pheromone traps.
Use of predatory insects that are harmful to us.
Organic viticulture organic wine tries to avoid mechanized harvesting.
Obviously, the cost of production is much higher in organic farming than in conventional farming, but since the demand for organic wine is higher than the supply, the final price is usually profitable.