The green manure

Green manure is a sustainable agricultural practice used in viticulture to improve soil fertility and biodiversity in vineyards. It consists of sowing specific plants, such as legumes (field beans, clover, vetch), grasses (barley, rye) and brassicas (mustard), which are then buried to enrich the soil with nutrients.

This technique provides numerous benefits: legumes fix atmospheric nitrogen in the soil, reducing the need for chemical fertilizers; the roots of the plants improve the structure of the soil, preventing erosion and increasing the capacity to retain water.

Green manure promotes biodiversity by attracting beneficial insects and improving the balance of the ecosystem.

In organic and sustainable viticulture, green manure is a fundamental practice to maintain soil vitality and obtain healthier grapes rich in nutrients, thus contributing to the production of high-quality wines with a low environmental impact.