Viticulture is the science and practice of growing grapevines. It includes vineyard site selection, soil preparation, planting, vine training, pruning, canopy management, pest and disease control, irrigation, crop management and harvest decisions. Viticulture strongly influences grape health, ripeness, yield and the raw material available to the winemaker.
Viticulture focuses on growing grapes in the vineyard. Œnology focuses on the science and practice of making wine in the winery, including fermentation, maturation, blending and bottling. The two disciplines work closely together because vineyard decisions influence the fruit that arrives at the winery.
Example: a viticulturist may manage canopy growth and irrigation in a Chardonnay vineyard, while the œnologist decides how to press, ferment and mature the resulting grapes.
Viticulture interacts with the natural environment and local traditions of a site. Soil, climate, topography, grape variety and vineyard practices all contribute to the character of the fruit. Sustainable, organic and biodynamic systems are different approaches to managing the vineyard, each with its own standards or philosophy.
Chef’s note: viticulture is not simply grape growing; it is the full management of the vineyard from site selection through harvest. The quality and condition of the grapes set the foundation for winemaking.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
