A sustainable farming

Wine is the consequence of human's work

Today, it is understood that the issues relating to the respect of environment is a society phenomenon ; that does affect the world of wine which depends on natural ressources (climate, water, soil, solar energies..)

Indeed, viticulture hasn’t been hitten by serious environemental crises such as those known in the cattle or poultry sectors but winegrowers can not escape a reassessment of their production activity even If it is not at the source of environmental issues.
Cultural protection methods contribuated to the pollution of water surfaces and underground. Also, the methods have contribuated to a negative impact relating to the fertility of biological soils. Grape varieties limitations and single grape variety culture can also have a negative impact onto biodiversity and landscapes.

The environmental pressures were put aside for a long time by winegrowers who concentrated exclusively on the economic and productive consequences of agrochimics substances on the grapevine but also in cellars. It is based on the control of diseases of the grapevine and various pollution of wine production, the objective being to allow an increase of outputs and of economic profitability. The way forward still seems a long way to go so all consummers segments become aware of the risks of intrusion of the chemistry of the vine in the cellar.
But more voices rise to denounce those abuses. So relation between wine and health grows as much as for the positive effects of wine (cardiovacular diseases, ageing, etc…) and the negative image that pesticides into grapes and wine can have even if it is not yet concerned by a Maximum Residual Border (LMR)
So new tendances appear concerning a « cleaner » consumption, this being illustrated the recent « Organic » fashion which can be interpretated either as a guarantee to use products naturally elaborated or as a link to environmental ethics developped by many individuals.