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Loire Valley winemakers turn to tech in sustainability push
As producers worldwide face climate pressures, winemakers in the Loire Valley are embracing technology. From warming wires to digital vineyard monitoring, producers are finding new ways to tackle warming temperatures to damaging frosts. The post Loire Valley winemakers turn to tech in sustainability push appeared first on The Drinks Business.
As producers worldwide face climate pressures, winemakers in the Loire Valley are embracing technology. From warming wires to digital vineyard monitoring, producers are finding new ways to tackle warming temperatures and damaging frosts.
As climate change continues to reshape vineyards across the globe, the Loire Valley, often seen as a bellwether for shifting conditions, is responding with an arsenal of sustainability-focused techniques. At a recent sustainability focused dinner in London, Vianney de Tastes, general manager of Château Soucherie, discussed how the region’s producers are balancing organic viticulture with technological interventions to ensure viable harvests.
One strategy employed by some Loire winemakers is the use of warming wires to combat spring frosts. De Tastes explained that while larger producers may take a hands-off approach, he sees such technology as a necessity sometimes. “My view is to produce wine,” he ultimately stated. “When there is frost, I need to use these wires to make wine."
Château Soucherie, a 25-hectare estate near Angers producing AOC Savennières, Chaume 1er Cru, Anjou Blanc and Coteaux du Layon, has been certified organic for more than a decade. De Tastes noted that working organically in the Loire is easier than in some other regions, naturally, such as Bordeaux due to lower disease pressure and humidity. However, frost remains a persistent challenge. “We’ve had three years of big frost,” he said, highlighting the need for adaptive solutions.
As climate change continues to reshape vineyards across the globe, the Loire Valley, often seen as a bellwether for shifting conditions, is responding with an arsenal of sustainability-focused techniques. At a recent sustainability focused dinner in London, Vianney de Tastes, general manager of Château Soucherie, discussed how the region’s producers are balancing organic viticulture with technological interventions to ensure viable harvests.
One strategy employed by some Loire winemakers is the use of warming wires to combat spring frosts. De Tastes explained that while larger producers may take a hands-off approach, he sees such technology as a necessity sometimes. “My view is to produce wine,” he ultimately stated. “When there is frost, I need to use these wires to make wine."
Château Soucherie, a 25-hectare estate near Angers producing AOC Savennières, Chaume 1er Cru, Anjou Blanc and Coteaux du Layon, has been certified organic for more than a decade. De Tastes noted that working organically in the Loire is easier than in some other regions, naturally, such as Bordeaux due to lower disease pressure and humidity. However, frost remains a persistent challenge. “We’ve had three years of big frost,” he said, highlighting the need for adaptive solutions.
