Wine is a highly demanded beverage around the world with millions of consumers from different countries. But with the threat of climate change, winemakers who manage vineyards are looking for solutions to keep their operations productive.
One approach that winemakers are now implementing is one of the oldest agricultural practices in the world called carbon farming. The idea behind carbon farming is to capture more carbon from the atmosphere than what’s being released into it.
Carbon farming is also called carbon sequestration or regenerative farming. It practices “no-till” or “minimal till” to keep the soil from releasing carbon into the atmosphere. The use of machinery that can compact the soil is also minimized under carbon farming. Instead, animals are placed to graze on the cover crops while their manure will be used to fertilize the vineyard.
With carbon farming, wineries can ease their environmental footprint through water management. Carbon farming can also help increase the soil’s capacity to hold water and feed vines, reducing the need for irrigation.
The decision of winemakers to use carbon farming shows that some solutions to modern problems can be found in traditional practices.