One way in which the movement contributes to the revival of ancient winemaking techniques is by prioritizing traditional methods over modern technology. This focus on heritage practices not only preserves cultural traditions but also enhances the quality and authenticity of the wine produced.
Organic and Biodynamic Farming
The movement emphasizes organic and biodynamic farming practices, which align closely with ancient winemaking techniques. By avoiding the use of synthetic chemicals and fertilizers, winemakers can more closely replicate the natural growing conditions of ancient vineyards, resulting in wines that are more reflective of their terroir.
- Organic farming promotes soil health and biodiversity, which are essential for producing high-quality grapes.
- Biodynamic practices incorporate lunar cycles and natural preparations to enhance soil fertility and vine vitality.
Hand Harvesting
Another key aspect of the movement is the revival of hand harvesting, a practice commonly used in ancient winemaking. Hand harvesting allows for greater selectivity and care in picking the grapes, ensuring that only the highest quality fruit is used in the winemaking process.
- Hand harvesting is labor-intensive but results in better grape quality and preserves the integrity of the grape clusters.
- This ancient practice is favored over mechanical harvesting, which can be rough on the vines and lead to lower quality grapes.
Native Yeasts and Minimal Intervention
The movement also promotes the use of native yeasts and minimal intervention in the winemaking process, harkening back to the techniques used by ancient winemakers. By allowing fermentation to occur spontaneously with indigenous yeasts, winemakers can capture the unique flavors and characteristics of the vineyard.
- Native yeasts are naturally present on grape skins and in the vineyard, contributing to the complexity and terroir expression of the wine.
- Minimal intervention winemaking involves gentle handling of the grapes and minimal additions of sulfites or other chemicals.
Clay Amphorae and Oak Barrels
Many winemakers in the movement are also rediscovering the use of clay amphorae and oak barrels for fermentation and aging. These vessels were commonly used in ancient winemaking and offer unique benefits for the development of the wine.
- Clay amphorae provide a porous environment that allows for gentle oxygen exchange and imparts unique flavors to the wine.
- Oak barrels add complexity and structure to the wine, as well as subtle oak-derived flavors.
Terraced Vineyards and Dry Farming
The movement often values terraced vineyards and dry farming techniques, which were prevalent in ancient winemaking civilizations such as the Romans and Greeks. Terraced vineyards maximize sun exposure and drainage, while dry farming promotes deep root growth and water stress, leading to more concentrated flavors in the grapes.
- Terraced vineyards are labor-intensive to build and maintain but offer optimal growing conditions for vineyards on steep slopes.
- Dry farming reduces irrigation reliance and encourages vines to search for water deep in the soil, resulting in more flavorful grapes.