viticulture

Viticulture is the cultivation of grapes for winemaking, eating, or drying. It encompasses site selection, planting, pruning, training, canopy management, irrigation, soil and fertilization practices, pest and disease control, harvest timing, and post-harvest handling. It is distinct from enology, the science of winemaking.

Historically, grape growing originated in the Near East and the eastern Mediterranean and spread to Europe with colonial and Roman expansion. In Europe it evolved through centuries of viticultural tradition, adapting to regional climates and soils. The 19th century’s phylloxera epidemic devastated many vineyards and led to widespread use of grafted Vitis vinifera on resistant American rootstocks, a defining shift in modern viticulture.

Viticulture is shaped by climate, soils, and topography, collectively referred to as terroir. Temperature and sunlight influence sugar accumulation and phenolic development; rainfall and drought affect vine water status; soils provide water and nutrients and influence vine vigor. The vine's life cycle—bud break, flowering, veraison, harvest—drives management decisions, especially pruning, canopy management, and harvest timing. Grape varieties are primarily Vitis vinifera, selected as wine, table, or raisin types; clonal and rootstock diversity supports disease resistance and adaptation to soil and climate.

Management practices include pruning systems (e.g., spur-pruned or cane-pruned), training or trellising, canopy management to balance light exposure and air circulation, and irrigation where permitted. Pest and disease control ranges from cultural practices to chemical or biological controls, with attention to sustainable and integrated pest management. Mechanization and precision viticulture, including soil moisture sensors, variable-rate irrigation, and remote sensing, are increasingly used to optimize yield and quality.