This story comes from a payment of THE Oeno filesOur weekly initiate newsletter in the end world wine. Register here.
It is said that the great wine is made in the vineyard, and this is particularly true in the case of “dry breeding” or non -irrigated wines. Many wine regions, especially in Europe, do not allow the irrigation of any vines of more than three years or except in the event of severe drought, leaving plants to find available groundwater. Although this seems to have a negative effect on wine, the best grapes with the most concentrated flavors come from vines that had to reach deeply to stay hydrated. Dry vines with complex root systems are also better prepared to survive the rigors of unstable weather conditions, prolonged heat waves and extremely dry summers.
In addition to adding to Vine Health, it is important to note that this method of traditional agriculture also improves the quality of the grapes and finished wine. “We clearly get the real expression of the vineyard terroir in wine. We reach all the complexity, the elegance and the structure that the grapes can give us, in particular with the mineral sensation and the expression of the terroir, ”explains Chema Ryan, winemaker and technical director from Andes accountWho dry the cultures of Las Cruces, Colorao and El Monte Vineyards in Rioja where he cultivates Tempranillo and Viura for his red and white wines.
The word “terroir” appears a lot in conversations on vines and even more when you talk about those who are dry to dry. “The wines made from non -irrigated grapes generally have greater complexity and a richer aromatic profile, presenting a better expression of the terroir,” explains Marcella Bergese, responsible for hospitality in Damilano, where driving grapes. Because the vines reach the ground more deeply to find water and can extract more nutrients along the way, “you use the deep depth of your land,” explains Fabrice Brunel, owner and winemaker of André Brunel domain In Châteauneuf-du-Pape, Who Dry Farms Grenache, Syrah, and Mourvèdre for His Les Cailloux Bottling.
Dry agriculture can improve the quality of grapes and finished wine.
The effect on cultivated grapes can be deep. “Dry agriculture leads to lower yields, but the fruits produced show a higher concentration, balance and purity,” says Jérôme, Managing Director and winemaker in the Teserton Domaine de Napa Valley Robb report. The main reason for the largest concentration of flavors is a reduction in the volume of water in the grapes, but smaller clusters, less clusters on the vine and a decrease in the size of the berries also contribute to a more tasty wine. The said cultivates Cabernet Sauvignon, Cabernet Franc and Merlot in the field Pym-rae Vineyard, where high altitude and the increase in winter precipitation eliminates the need for irrigation. “The wines reveal more minerality and a stronger feeling of belonging, offering a living and authentic reflection of our terroir,” he said.
Allow the vines to fight for water aid in their long -term health and helps them survive that nature can launch their way. “The roots of an irrigated vine exist mainly in the first to two feet from the ground, the depth to which water from the drop -to -drop lines penetrates,” explains Rory Williams, director of the winemaker and viticulture in Frog's Leap. Meanwhile, “a dry vine can – and must – its roots deeply in the ground, sometimes more than 30 feet deep, in order to survive,” he explains. Seconds of dry Williams approximately 180 acres in the subvas of Rutherford and St. Helena from the Napa Valley, including three vineyards in which he cultivates grapes for Frog's Leap Estate Cabernet Sauvignon alongside many other varieties. Williams also underlines that “dry agriculture does not simply concern water deactivation in a vineyard”, because if you did, vines that had not been adequately prepared would simply die. “Dry agriculture concerns everything we do to make sure that vines do not need additional water,” he says. “To get there, you need to grow healthy and balanced soil that supports the vine throughout our long dry season.”
Like regular weather cycles and available water resources have become less reliable, winegrowers rely on the resilience of their vines to produce quality grapes season after season. “Due to climate change, the shortage of water becomes more widespread. The good news is that the vines can handle the periods of drought very well if they are cultivated in agreement, “explains Barbara Gross, co -owner of Cooper Mountain Vineyards in the Willamette de l'Oregon valley. Although there is no regulation prohibiting irrigation here, dry crops make all its succession vineyards, where it cultivates a wide range of varieties, including the grapes of its old Pinot Noir Vines Cooper Mountain. Gross doesn't only think that this style of agriculture is a good choice for winemaking; She thinks that dry agriculture is “a moral duty of vineyards to save water for other farmers cultivating nutritional crops,” she says.
Although dedication to dry agriculture is a new development in a world of wine which was once impressed by the technological advances of the 20th century, Antonio Rallo, owner of the fifth generation and winemaker of Donnafugata of Sicily, recalls, Robb report Whether it is a “millennia practice”, in particular on the volcanic slopes of Mount Etna, where he cultivates grapes Nerello Mascalais for Donnafugata Sul Vulcano Etna Rosso. “This low -intervention approach is a traditional secular and traditional way to work on the slopes of Etna,” explains Rallo. “It promotes the health of the vine and allows the terroir to express themselves fully.” Agriculture dry on Etna depends on the highly porous volcanic soils which absorb and keep rainwater deeply below the surface, and Rallo believes that even if it could irrigate – a practice which is prohibited here – its wine would lose its character. “The roots would adapt to watered areas, exploring less soil available, and wines could lose part of their mineral intensity,” he said.
Williams underlines that in Frog's Leap, “dry agriculture is an essential tool in our approach to the quality of wine”, which is, after all, the most important factor for those whose only immersion in the wine industry is to take advantage of the fruit of the vine. This old -fashioned method leads to wines that have freshness, elegance and balance. It is true that the great wine is made in the vineyard, and it is a pleasure and a privilege when it is found in your glass.
Do you want to access rare and exceptional reds from Napa Valley? Join the Robb report 672 Wine Club today.
