viticultura

Viticulture is the practice and science of cultivating grapevines (Vitis vinifera and related species) for the production of grapes, primarily intended for winemaking but also for table grapes and dried fruit. It is a major subdivision of horticulture and closely linked to enology, the study of wine production. Viticulture encompasses site selection, grape variety choice, vineyard establishment, pruning, canopy management, irrigation, fertilization, pest and disease control, and harvest decisions. The quality and characteristics of the grapes depend on climate, soil, topography, and vineyard management.

Vineyards are managed according to climate and terroir. Grapevines have distinct growth stages, including bud break, flowering, veraison, and harvest. Temperature, sunlight, rainfall distribution, and water availability influence sugar accumulation, acidity, flavor compounds, and grape ripening. Vineyard practices such as trellising and pruning shape the leaf area-to-fruit balance, while irrigation and soil management influence water status and vine health. In many regions, grape varieties are selected for their adaptation to local conditions and desired wine style.

Varieties and rootstocks are chosen to match soil, drainage, and pest pressures. While Vitis vinifera dominates wine production globally, interspecific hybrids and grafted vines are common in certain regions. The concept of terroir emphasizes the interaction of climate, soil, slope, and microclimate in shaping grape quality and character.

Economically, viticulture underpins much of the wine industry and related agricultural sectors. Practices are increasingly oriented toward sustainability, water efficiency, soil health, and disease resistance. Technological advances—such as precision viticulture, remote sensing, and mechanized pruning—aim to improve yield consistency and quality while reducing environmental impact. Viticulture is distinct from enology, which focuses on fermentation and wine production itself.