Sustainable Viticulture

Sustainable viticulture is the practice of growing grapes while balancing environmental protection, economic viability and social responsibility. It aims to maintain healthy vineyards and communities over the long term by managing soil, water, biodiversity, energy, waste, worker safety and business practices. The term is broader than organic farming and does not mean that all synthetic inputs are prohibited.

Key practices

• Soil health: use cover crops, compost, reduced erosion and careful soil management.
• Water management: monitor irrigation, protect water resources and reduce unnecessary consumption.
• Biodiversity: maintain habitat, hedgerows, beneficial insects and ecological corridors.
• Pest and disease management: use integrated pest management and apply treatments only when justified.
• Energy and waste: improve energy efficiency, reduce packaging impacts and manage winery waste.
• People and community: support safe working conditions, fair employment and local economic resilience.

Sustainable certification

Certification systems vary by country and region. Examples include Sustainable Winegrowing BC in British Columbia, Sustainable Winegrowing New Zealand and France’s Haute Valeur Environnementale (HVE) framework. Standards and certification scopes differ, so the presence of one label should be interpreted according to its specific requirements.

Sustainable versus organic and biodynamic

Sustainable viticulture considers environmental, social and economic factors. Organic viticulture restricts synthetic fertilisers and pesticides under defined standards. Biodynamic viticulture follows a specific farming philosophy and preparation system, with certification schemes such as Demeter or Biodyvin. These approaches can overlap but are not identical.

Chef’s note: sustainable is a broad term. Look for a named certification or published standard rather than assuming every producer uses the same practices.