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Cover crops are planted between vine rows to improve soil health, manage water, and encourage beneficial insects, all essential in organic viticulture.

Companion planting involves growing different plants together to enhance vine health and deter pests, reducing the need for chemicals.

It's the observation of grapevine developmental stages, critical for timely cultural practices in organic viticulture to ensure vine health and grape quality without synthetic inputs.

Practices like terracing, no-till farming, and using ground cover to prevent soil loss and maintain soil health, crucial for the long-term viability of organic vineyards.

These are natural compounds used in biodynamic viticulture to enhance soil quality and grape vitality, emphasizing the holistic connection between farming and cosmic forces.

This involves manipulating vine growth to improve grape quality and reduce disease pressure, such as through pruning and trellising, essential in organic systems where chemical disease control is limited.

Derived from natural sources, these agents control fungal diseases in vines within the regulatory framework of organic certification, limiting reliance on synthetic fungicides.

IPM is a sustainable approach to managing pests by combining biological, cultural, physical, and chemical tools in a way that minimizes economic, health, and environmental risks, which align with organic principles.

Mulching consists of applying materials to soil surfaces to conserve moisture, suppress weeds, and enrich soil nutrients, supporting organic vineyard sustainability.

Green manure refers to the practice of planting certain crops to be plowed under, which enriches the soil with organic nutrients and is crucial for maintaining fertility without synthetic fertilizers in organic vineyards.

Substances such as compost, animal manure, and rock minerals used to enhance soil fertility and structure without synthetic chemicals, vital for sustaining the health of organic vineyards.

Combining parts from two plants so they grow as a single plant; used in organic viticulture to combine disease-resistant rootstocks with desired grape varietals, reducing the need for chemical interventions.

Pesticides derived from natural sources approved for use in organic farming; minimizes environmental impact and is safer for consumers and wildlife.

Utilizing predator or parasitic insects to control pest populations naturally in vineyards, avoiding the use of harmful pesticides in organic grape production.

Cultivating multiple types of plants within the vineyard to mimic natural ecosystems, enhance biodiversity, and reduce pest outbreaks, integral to organic viticulture philosophy.

Selective removal of parts of a vine to control growth and fruit quality; in organic viticulture, it helps manage vine balance and disease without relying on chemical inputs.

A verification process ensuring vineyard practices comply with organic standards, including the prohibition of synthetic fertilizers and pesticides, maintaining consumer trust and market access.

Agricultural system mimicking natural ecosystems, focusing on sustainable and self-sufficient practices which are integral to designing and maintaining organic vineyards.

Employing techniques like drip irrigation and careful scheduling are essential to conserve water and reduce fungal disease pressure in organic vineyards.