This means, for example, that they can't be synthetically produced, inputs such as manures have to be composted first, and so on. A separate fungicide unit is required and 'organic approved' products must be stored separately from conventional products. Challenges to vineyard practice Challenges for the viticulturist include the difficulties of undervine weed control in wet years and improving soil management using composting. Pest and disease control in seasons conducive to outbreaks will have to be carefully managed because of increased risks. Other requirements include encouraging natural predators to build up and establishing windbreaks as buffer zones from neighbouring cereal properties to prevent spray drift from entering organic vineyards.
Monitoring is critical.
Our healthy vine concept is to maintain vine balance so that the vine is less susceptible to pest, disease and stress. Another is learning how to assess the 'snake oil' products which are often pushed toward anyone with an interest in organic farming. In summary, the introduction of organic viticulture has not been difficult to implement, but it requires much higher labour input than conventional viticulture as well as increased material inputs. It is certainly more economical to operate when implemented on a larger scale.