With a work of the vine known as "in conventional", the vine undergoes regular treatments (surface or systemic) and the compacted soils, do not allow the vine and the grapes to be the reflection of their soil. It is then necessary to bring to the vine nourishing elements on the surface, because the roots remain on the surface.
With a work of the vine known as "in conventional", the vine undergoes regular treatments (surface or systemic) and the compacted soils, do not allow the vine and the grapes to be the reflection of their soil. It is then necessary to bring to the vine nourishing elements on the surface, because the roots remain on the surface.
A very dry vintage (year of drought) will be less complicated for a vine that has been worked organically for many years. The roots will have all the chances to find moisture in depth. In conventional viticulture... it's often a disaster, everything is toasted on the surface.
What is important to remember about these notions of vine, soil and terroir?
A healthy vine will produce, over time, quality grapes that fully express its terroir.
A real organic work will make it possible to differentiate gustatively two wines coming from a separate vine.
from a few meters; that's the magic of Bio!
Conventional work (chemical input of pesticides, fungicides, etc.) makes soils "anonymous". It eventually impoverishes the vine, preventing it from transmitting the characteristics of the terroir to the grapes, not to mention the dangers for biodiversity and health!
