Research in the Vineyard

Since 2012, the association has collaborated with the Vitenova research team for to study the microbiology of the soil and the vineyard ecosystem. Over the years, over 50 Italian wineries have paerticipated with the aim of evaluating and improving the health of the soils in the vineyard and the state of interaction with local flora and fauna. Over 150 analyses are carried out every year.

In Italian, the 2023 round-up: RELAZIONE SPERIMENTAZIONE VINNATUR-VITENOVA

Many diseases or stresses that plants encounter often derive from an imbalance in the soil. The latter, since the early twentieth century, has been the subject of numerous studies aimed mostly at increasing its productivity while neglecting its fertility. This has led to an impoverishment of organic matter and humus which in recent years has become a serious problem. Without a stable and rich microbial life, the plants’ ability to absorb all the microelements of the soil necessary for its development decreases drastically and consequently also decreases the plants’ resistance to diseases.

By recovering ancient techniques, for example the distribution of manure or vegetable compost and the intercropping of multiple crops (sowing cereals or legumes in rows), it is possible to recover this broken balance.

Every year since 2011, in order to guarantee the maximum integrity of the winemakers who are part of the association, pesticide residue analysis is carreid out on the members’ wines. This monitoring work has led over the years to a greater selection of wineries and a deep attention to environmental issues.

Since 2011, VinNatur has been collaborating with SPEVIS (the Experimental Centre for Sustainable Viticulture) in Panzano in Chianti. Here, the focus is on finding natural formulations that strengthen the vine and to help it fend off the common pathogens.

In addition to reducing the grower’s impact on the environment, this experimentation aims to reduce the overall number of treatments with further economic benefits and less soil compaction. Great importance is also given to the manual work of leaf thinning and green pruning to prevent stagnation of humidity near the bunches, and thus reduce the possibility of fungal infection.

Why?

Copper is a heavy metal allowed in organic viticulture, which is diluted in water and sprayed on the leaves of the vine to combat downy mildew (a fungus that affects leaves and bunches). It has a negative impact on the soil, slowing down microbiological activity. It is already a problem in many European soils and the European Commission is gradually limiting its use, to prevent the damage from becoming irreversible.

Sulfur, on the other hand, is used to combat powdery mildew, another fungal disease that affects grape bunches. In itself, it has a lower impact than copper; in fact dangerous residue does not build up in the soil. Recent studies, however, have established that sulfur is harmful to yeasts present in grape skins and to insects and mites useful to the vineyard’s ecosystem.