Green enology

Producing wine in a sustainable way, in every sense, is no longer postponable.

A Green Economy exists and there is talk in Europe and elsewhere about a Green New Deal and I believe the wine sector should now begin to consider the significance of Green Enology. In this case, the term “enology” should not be limited to its classic meaning, wine science clear and simple, but should be expanded to all stages of winemaking.

Thus not just enology but also winegrowing, research into applied genetics, eco-sustainability and winemaking methods that are as non-invasive as possible. In other words, what is important is to have, first of all, a clear goal which is that of producing wine in a sustainable way and this is something that can no longer be postponed. And while it is obvious that this will not save the planet from global warming, it should be equally clear that each one of us, and thus also winemakers, must play their part to tackle this problem in a serious way.

Green Enology involves all of this in order to make winemaking eco-sustainable. And it includes the intentions of those who adopt biodynamic practices as well as those who carry out research into disease-resistant varietals. And while these are perhaps two opposite approaches, they surprisingly share the same goal of not violating the land with invasive practices, excessive treatments in the vineyard nor “interventionist” methods in the winery beyond what is necessary. This leitmotiv is neither an anathema nor is it political but only an intention to convincingly follow the path towards eco-sustainability.

This suggestive term was coined by Luann Preston-Wisley, a professor at Cornell University and author of the book “Toward a Sustainable Wine Industry – Green Enology in Practice, published in 2015 by Apple Academic Press. This is a technical yet very interesting book that should be read not only by those working in the winemaking sector but also wine lovers who wish to expand their knowledge on such a current and unavoidable topic.