Chapter 5

5. Conclusions

Some of the new terraced vineyards are not environmentally sustainable, given that they do not blend in well with the countryside and are exposed to erosion and landslides. Moreover, obtaining a quality grape in new conventional vineyards is generally based on maintaining low soil productivity and the types of vine training and plantation framework used lead to a very high ratio between stock supply and demand. All this makes them vulnerable to market crises and to extraordinary episodes of weather. More specifically, the economic fragility of new plantations is a barrier for small-scale farmers to take on higher investments that require the building of environmentally optimised terraces.

Traditional crop techniques are maintained in new vineyards and could be called the myth of technology: 

• In the current market, it is easier to justify the price of grapes through low productivity rather than through the application of technology. This favours wines with a quality that is sustained on the “terroir”, i.e. under the unrepeatable weather and soil conditions of a certain place. People cannot dominate the quality of wine, which depends exclusively on natural factors. Technology and quality are relatively incompatible.

This commercial strategy is increasingly weak and will end up jeopardising the regions that defend it, which will be unable to compete with the new world and with the European regions that, as well as a good “terroir”, combine crop control with the appropriate knowledge and technology. 

• It is sometimes preferred to continue with traditional plantations because no specific knowledge is required other than the traditional experience of our ancestors. For example, in the case of irrigation, the time to irrigation and its duration must be known, as well as making investments. If no irrigation is implemented, no knowledge is necessary because the weather decides.

Along these lines, technology-intensive (energy) viticulture based on standardised and repetitive processes that are easy to mechanise must not be confused with knowledge-intensive viticulture where technology is only a means of helping increase the productivity of semi-automated processes with a different treatment for each plot on the vineyard and even for each stock.

Viticulture practice cannot remain stuck in the past when biochemical, soil, weather and hydraulic knowledge and communication and data processing technologies have progressed so much. Many mountain wine producing areas must ask themselves why this is the case. Innovation and, more particularly, eco-innovation must play a more significant role in viticulture.

The Manual presents the terracing and vigour control techniques developed by Mas Martinet over the past 15 years with the final support of the Life project. The techniques described open up the way for mountain viticulture that is sustainable, i.e. environment-friendly, financially feasible and socio-culturally beneficial and accepted. More specifically, they preserve the land and the landscape while increasing vineyard productivity and grape quality and creating skilled jobs suitable for employing women. The sustainable innovation of Mas Martinet may also be useful for promoting the wine culture and wine tourism.

Control of grape ripening leaves the “terroir” and the variety in the background to ensure human involvement plays a leading role through intelligent incidence that makes the work of nature and sensitivity easier for composing wines.

The techniques described in the Manual provide the best results when applied together, i.e. as a whole. They are valid for any type of vineyard, although their main area of application is small or medium-scale operations with vigorous grape varieties (e.g. Grenache and Cariñena, the autochthonous varieties of the Priorat region). On flat land requiring no terracing, the vigour control techniques are recommended to optimise production in terms of both quantity and quality.

In short, the experience of Mas Martinet is a prime contribution to the sustainability of a strategic activity for Mediterranean Europe and, more particularly, for Catalonia: top quality wine production using mountain viticulture.

However, the final destination is nowhere in sight. Research must continue to increasingly adapt the techniques developed and complete their scientific documentation. The experiments carried out over the past 15 years confirm that the road taken is the right one and must be continued.

Corollaries

• Productivity is essential for financial development and knowledge is the key factor for improved productivity. However, a knowledge-based economy requires great demands on producers, on the public authorities and, in short, on people who have spent time and efforts on increasing their preparation. Continuous training becomes vital.
• Technological innovation is a way of increasing productivity, although it must be environmentfriendly, financially feasible and socio-culturally acceptable.
• The dichotomy between the environment and development is generally false, provided that the public and private players involved are willing to overcome it and commit the necessary resources for (eco-)innovation. If this is the case, the environment acts as a salutary lesson for innovation, efficiency and productivity and what was perceived as a barrier becomes an opportunity.
• Innovation means, to a certain extent, questioning the traditional way things are done. To make innovation easier, the rules governing any area, including viticulture, should establish final goals but leave enough freedom or be sufficiently flexible in relation to the means to meet these goals.
• The balance between identity and globalisation, between culture and economy, is a strength for innovation and sustainability that must be used to its full potential.

Acknowledgements:

- Roser Cots i Folch. Environmental and Solar Science Department. University of Lleida
- José A. Martínez Casanovas. Environmental and Solar Science Department. University of Lleida
- Òscar Borràs. Priorat Qualified Designation of Origin Control Board
- Gabriel Escarré. Regional Service in Tarragona. Environmental and Housing Department
- Roger Pascual i Garsaball. Agro-3
- Francesc Primé Vidiella. Agro-3
- Pere Sala i Martí. Landscape Observatory
- Joaquim Aguado. Coll de la Teixeta
- Lluís Giralt Vidal. Viticulture and Oenology Station. Catalan Vine and Wine Institute