The focus of the “old agriculture” was vine – plant-mother. The ground beneath her was considered nothing more than an inert intermediary, bringing the vine with water and nutrients. And now welcome to the era of the “new agriculture”.
Remember how it was 20 years ago. Most of the vineyards were cleaned herbicides bloomed lush greenery from chemical fertilizers and all were fed with fungicides: to candy. In appearance.
Today we see a dramatic change in how the enlightened part of growers looking at their vineyards. Now for them it is an ecosystem in which many organisms working together, and vine is just one of them. And the soil – it is rich in Microbiology now seems to be extremely important.
Not only organic matter and biodynamic today came to the realization that the vineyard is the agro-ecosystem in all its integrity, but conventional growers who choose a more responsible approach to agriculture.
An integrated approach to pest management (integrated pest management) is now in fashion. The vineyards became more healthy place, where respect for the living soil environment, and prefer an elegant biological means of combating diseases and pests rosasea sword chemical attack.
It is encouraging to see a growing number of certified programs of “sustainable agriculture” unfolding around the world. In New Zealand, such programmes have taken a very vigorous start, which led to a substantial reduction in the use of agrochemicals. South Africa is developing a program of Integrated Wine Production (Integrated Production of Wine).
In Oregon (USA) has a program of certification of sustainable wine-making, combining the efforts of several certifying bodies for a more coherent communication with consumers.
Chile is also working to develop such programs with the independent audit.
Maybe the “sustainable winemaking” is not as romantic as biodynamics, but its implementation can greatly help the environment and significantly improve the quality of the wines due to the improved practices of agriculture.
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