Vineyard management
Vineyard management refers to the range of agricultural practices applied to a vineyard with the aim of producing grapes suited to quality wine production. It encompasses decisions on training systems, canopy structure, soil treatment, irrigation, pest control and harvest timing, all of which shape grape composition and the resulting wine style.[1]
Background
Vineyard management is a core component of viticulture, combining traditional knowledge with modern scientific approaches. The practice has developed over centuries, with methods varying according to region, climate and grape variety. Effective management is considered essential for achieving balance between yield and grape quality, thereby influencing the potential character and age-worthiness of wines.[2]
Key Practices
Canopy management
Canopy management involves regulating the growth of leaves and shoots to optimise sunlight exposure and airflow within the vine. Proper management helps achieve even ripening, reduces the risk of fungal diseases, and allows greater control over grape composition. Research has demonstrated that canopy orientation and density directly affect levels of sugar, acidity and phenolic compounds in grapes.[3]
Soil and water management
The regulation of soil conditions and water supply is central to vineyard health. Irrigation can sustain vines in dry climates, while drainage is essential in regions with high rainfall. Nutrient management, including the addition of organic matter or mineral supplements, influences vine vigour and fruit balance. Practices vary widely, from dry farming to precision irrigation guided by soil and vine monitoring systems.[4]
Pest and disease control
Vineyards are vulnerable to pests such as insects and to diseases including powdery mildew and botrytis. Management strategies may include chemical treatments, biological control, or integrated pest management systems that combine monitoring with minimal interventions. Disease pressure is often closely linked to canopy density, local climate and vineyard hygiene.[5]
Yield control
The regulation of grape yield through pruning, shoot thinning and green harvesting allows growers to concentrate vine resources into fewer bunches, often producing fruit of higher quality. While yield control may reduce volume, it is frequently associated with improved ripeness, flavour concentration and tannin structure.[6]
Role in Winemaking
Decisions made in vineyard management directly shape the balance of sugars, acids, aromas and tannins in grapes at harvest. These elements determine not only fermentation behaviour but also the style, ageing potential and typicity of the resulting wine. Vineyard practices thus form the foundation of terroir, linking environmental factors with human influence in shaping wine identity.[7]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Winkler, Cook, Kliewer & Lider, General Viticulture, University of California Press, 1974, ISBN 978-0520025916.
- ↑ Smart & Robinson, Sunlight into Wine: A Handbook for Winegrape Canopy Management, Winetitles, 1991, ISBN 978-1875130102.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984, ISBN 978-0471881491.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.