What is regenerative viticulture?
The man stopped being close to Nature.
Nature would only be a source of scientific knowledge but also technical utilization.
However, this scientific triumph and the technological advancement would also mean that people would realize that Nature is not inexhaustible.
From now on, the survival of human civilization depends on the way its relationship is defined with Nature. The progressive decrease of the planet’s natural resources, and all the kinds of environmental pollution, the skyrocketing increase of the population, and many more factors, bring into the spotlight the matter of respecting and protecting the environment.
Regardless the “utilization” of the environment and Nature, both of them demand our respect, starting- maybe- from exploitation of the earth for agriculture purpose, which among other lead to the production of edible and potable products. One of which is the wine, starting from grape, constitutes a product of natural processing.
In order to respect and protect the environment, part of which is the man himself, the wine which derives from alternative practices is a small part of a bigger plan that gains in popularity in both producers and consumers; as it occurs with most of the respective products around the world.
On the other hand, more than a few consider that the wines produced using alternative and progressive practices –in terms of farming and vinification- tend to be more “vivid” and richer is body and taste.
My name is Vasilios Magkavalis and I have been a viticulturist for the past 24 years. My vineyard is located in Skotini in the Prefecture of Argolidas in 790m altitude consists of 30,000 roots of Agiorgitiko and Moschofilero, both varieties are native Greek and thought to be the best of their kind in terms of body and characteristics.
In our vineyards we have been practicing regenerative viticulture for the past 12 years, where the famous Agiorgitiko and Moschofilero Magavali Winery wines are produced.
What is regenerative viticulture?
Regenerative viticulture is a kind of farming that has the ability to balance the climate and replenish the water reserves, providing the spare water back to the water system.
Moreover, regenerative viticulture is based on the idea that the ground as well as the environmental and cultural elements are all based on its well-being, and can be improved by cultivating the ground in the most responsible way.
There are 18.2 million acres of vineyard around the Globe.
There are 18.2 million acres of vineyard around the Globe.
Following the organic and diobynamic agriculture, a new kind is arising and claims the right to become the next “big thing” in viticulture. Does this mean we are going to forget biodynamic, the Rudolph Steiner principles and the synchronization to the lunar calendar?
Definetely not, because there is a relative cover among these practices. Moreover, regenerative viticulture is very promising.
The term is not a new one, it has been around since 1980 in the USA.
There are distinct differences among all these practices. To begin with, organic viticulture focuses in the reduction of using pesticides. Biodynamic is the reinforcement of the soil with certain formulas, claiming to strengthen the soil and the plants and at the same time a lunar calendar is being followed to ensure the right time for the preparation of each formula. On the other hand, Regenerative Viticulture focuses on providing with health, endurance and fertility not only the ground itself but also the surrounding area. Please, don’t forget to watch the introductory video of the Regenerative Viticulture Foundation (which does not provide you with a certification but it gives useful information) where there is a full description of it as well as the presence of bees and the encouragement of the presence of vineyard animals in order to create an ecosystem. The higher purpose is the increase in biodiversity and the solving the problem of climate change.
One of the basic principles is the cover crops technique, avoiding the cultivation of the soil and many more.
At this point one can distinguish the difference to the organic viticulture.
Moreover, the use of pesticides is absolutely forbidden, because it disturbs the structure of the soil. What is more important is the fact that using cover crops technique with Regenerative Viticulture it is achieved to trap more Co2 with the least possible exchange of oxygen and revives the soil and stops erosion.
The healthier is the ground the bigger is their capacity to absorb CO2 from the atmosphere and assist in stopping the gradual global warming.
It is no coincidence that among the most avid supporters one can find Charles Lachaux from Burgundy, who regards this kind of viticulture managing is the next step after biodynamism because the use of copper, a rather harmful material to the soil, is finally eliminated; even though, its use is permitted in other techniques.
Among the famous wineries using such techniques is the Magavali Winery in Skotini Argolidas in Greece. It is a family business which has been applying the Regenerative Viticulture technique in the well known varities of Agiorgitiko and Moschofilero since 1998. Unfortunately, there is no certifier in Greece, let alone Europe in order to certify the procedures of this kind of viticulture. The only current certifier is found in the USA.
Other wineries that apply the Regenerative Viticulture are Torres, Roagna, Belargus.
Torres who became a pioneer in organizing a conference in June, has set a target applying Regenerative Viticulture in 5,000 acres in the short-term.
Regenerative Viticulture promises to ensure a healthy soil, successful crops and quality.
One might ask how is it feasible to apply the cover crop technique in Greece, provided that the climate is warmer than other countries. If this is applied it is going to deprive valuable amounts of water leading to a less successful crop. In this case, it is important to ensure the better structure of the soil so as to maintain soil humidity.
Regenerative Viticulture might be the answer to the question of how to make the Greek wine production more effective.
Robert Rodale in 1983 made an effort to provide us with an early definition of Regenerative Viticulture and tried to separate it from the organic one, since the main purpose of Regenerative Viticulture is not only to protect the equilibrium of the ecosystem but also to protect the consumer’s health and the increase in the productivity. (Ken E Giller et al. 2021).
“A more contemporary and complete approach is that Regenerative Viticulture is a holistic practice in soil managing, which use the photosynthesis of the plants themselves to close the carbon cycle and to construct a healthy soil, in order to create resistant plants and succeed in a richer concentration of soil nutrients” (Wine Land Media, 2020).
Needless to say that only a thin layer of soil in the surface of the ground is responsible for the 95% of the production of food for human consumption (DANONE, n.d.). Even though, the ground is considered to be the strongest source compared to others, it is estimated that the 33% of it is degraded variably due to erosion, salinization, concentration, acidification, and chemical pollution (Food and Agriculture Organization of the United States, 2015).
In Magavali winery since 1998, by changing our practices, we are now able to start reversing this situation and transform a healthy and strong ground, because the microorganisms existing in the healthy ground represent one fourth of the worldwide biodiversity, while only 1% of them has been recognized (European Commission, 2010).
Another benefit is the fact that the healthy soil is an endless reserve of carbon, due to the plants’ ability to trap it via photosynthesis.
Research has shown that the healthier ground is the more resistant to drought and erosion they are in intense rains. Such ground can retain more water, support wider number of microorganisms and provide plants with a plethora of nutrients for a more efficient growth (DANONE, n.d.)..
Regenerative Viticulture aims to improve the health of the ground, mainly through practices that increase the organic material of the ground(Wine Land Media, 2020).
Regenerative Viticulture practice benefits (Wine Land Media, 2020):
• Contribute in creating healthy and fertile fields.
• Increase the water filtration, retention and its clear and safe runoff.
•They increase biodiversity, health and endurance of the ecosystems.
Regenerative Viticulture include (Wine Land Media, 2020):
• Little to not tilling. Tilling pulverizes the aggregation of the soil and the microbe communities, while it adds more O2 in the ground thus increasing the plants breathing and CO2 emissions.
• Regenerative Viticulture regards pulverizing one of the most incorrect farming practices, increasing significantly the erosion and CO2 emission into the atmosphere.
• The fertility of the ground increases in organic and Regenerative Viticulture practices via applying cover crops, alternating ways of cultivating and adding compost and animal manure.
• These practices help to the restoration to the ground and plants’ microbiome and the release, transport and recycle of basic soil nutrients.
• The building of the biodiversity of the ecosystem starts with the vaccination of the fields with compost or compost extract to rebuild the population, density and functionality of the microbe community of the ground, restoring the properties of the ground ecosystem. The proper practices of grazing stimulate the development of plant, increase the reserves of carbon in the ground and contribute to the productivity of pastures; while increasing drastically the soil fertility and plants and insects biodiversity.
6 practices of Regenerative Viticulture (Leask, 2020):
• Equalizing the nutrient deficiency of the ground
• Repetitive crop cover
• Minimizing of farming the land.
• Increase in the diversity of microorganisms and weeds.
• Incorporate living roots in the farming system all year round.
• Integration and managing animals in the process
This way Regenerative Viticulture creates a healthy farming land which contains a large number of microorganisms. As a result it gives us a high quality soil, capable to combine increased productivity with high quality.
Though simple may these practices seem, their implementation differs among the vineyards.
There is no fixed “recipe” to match every case and to put Regenerative Viticulture system into effect requires a lot of discipline and patience as the transition takes time.
Regenerative Viticulture is a system that cannot be copied in a scientific way due to the fact that there are a lot of factors, such as the location or the environment, making the assessment even more difficult.
In Magavali Winery we based our research on experimenting and observing, since there is no better source of information than the farmers themselves.
The technology advances have allowed defining the microorganisms found in the soil, which is going one more helpful piece of information to contribute to the improvement of this kind of viticulture.
The science of Agronomy is going to be influenced more and more by the science of Biology compared to Chemistry which had a leading part in Agriculture.
Regenerative Viticulture could provide the wine industry with a system that increases the fields’ capacity in moisture and microbial biodiversity. By applying this it would help improving the water retention and the reliance from chemical additives and fertilizers, increasing at the same time the cultivation of organic systems in vineyards. This could be the key to unlock the unique “terroir” of each vineyard.
In Magavali Winery, we are trying to give the chance to the new generations to produce world class quality wine. Thus leading the way to creating a new status quo for the establishment of new age vineyards, which are going to be more profitable and environmental friendly.
Regenerative Viticulture has endless possibilities as an agriculture system in terms of restoring the already degraded fields, transforming them productive to the future generations.
Regenerative Viticulture is also promoted in the popular documentary film, which came out in 2020, “Kiss the ground”
A regenerative agricultural model, which allow grass and wild flower to grow among the trees.
The most thorough worldwide research about the biodiversity of vineyards has been conducted by the University of Jaen ad the Higher Council of Scientific Research (CSIC). They have concluded that within 3 years, the bees’ population existing in regenerative vineyards has increased by 47%, the life span of the birds has increased by 10% and the bushes by 172%; one also bear in mind that in these areas there were also rabbits (feeding on the grass), it is mentioned that predator birds have been seen.
It has also been discovered that pesticides have been responsible killing the insects which feed on the vineyard larvae (Bactrocera oleae), one of the most harmful vine pests.
Conclusion and aims of Regenerative Viticulture
“Not to plow among the trees allow the most efficient water retention, causes less erosion and drainage after pouring rains while the vegetal coverage allows the better water absorbance.”
“Our main goal is to stop plowing”
When you plow you bring the precious organic material, which has been stored underground, in the surface causing it to be oxidized.
Our main goal is to imitate Nature’s procedures, and revive the soil.
If planting new stumps has been one of the most popular ways of fighting climate change, imagine what would happen if 7.4 acres of vineyards adopted Regenerative Viticulture. The impact would be enormous.
Regenerative Viticulture is an eco friendly solution to the climate change because of the soil’s capacity to absorb the CO2 found in the atmosphere.
The organic material found in the ground is the main focus of Regenerative Viticulture. It consists of organic compounds, enriched in carbon. Trapping carbon in the soil stems from the natural procedures which have been made by the ecosystem.
These are: photosynthesis, breathing, decomposition.
Photosynthesis is responsible to trap CO2 within the biomass of the plants.
The decomposition of the biomass leads in carbon emission from the ground to the atmosphere due to microbial breathing.
What is more a small percentage of the original carbon has been trapped in the soil via the formation of biomass.
Other procedures of the ecosystem leading to the emission of carbon into the atmosphere are the erosion of the ground and the underground natural water reserves.
The percentage between the carbon trapped in the soil and the carbon released back into the atmosphere is the factor that defines the “carbon agriculture”
To conclude with, the cultivating practices which ensure the least emission of carbon back into the atmosphere are the ones we call “Regenerative”
- Not using chemical products
- Not to disturb the soil equilibrium by plowing it
- Continuous enriching the soil with compost
- Enriching and supporting the biodiversity of the micro organisms found in the soil
- Controlled irrigation
When the harvest has finished, we allow the animals to graze in the vineyards to reduce the population of grass and weeds, while allowing them to enrich the soil with their excrements, which work as natural source of manure.
As it is mentioned above, during our long involvement with viticulture we have realized the importance to reconnect with our natural environment. The gifts and the benefits we accumulate exceed our expectations, whereas the most essential one is finding ourselves in the process.
I hope our efforts to protect the planet and health while producing high quality organic wine has been useful and informative.
I would like to thank you for your time and I would be delighted if you tried our
Magavali winery rare Regenerative Viticulture wines, and experience their essence and unique taste.
Kind Regards
Vasilios Magavalis
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