Abstract
Abstract Aims: Climate change is a reality that is already producing damages. Human activities have been raising the concentration of greenhouse-effect gases and, therefore, increasing global warming. Nearly 13 per cent of these gas emissions come from agricultural activities through the burning of fossil fuels, the decomposition of organic matter and the burning of biomass (IPCC, 2007). Furthermore, we have to consider the concern of consumers about the negative effects of agrochemicals on product quality, health and the environment. Therefore, it is necessary to integrate new technologies that allow the simultaneous reduction of emissions, the use of agrochemicals and costs. The purpose of this study was to present and quantify the ecological and economic advantages of cultivate vineyard with two low-input management practices: the use of vines resistant to major diseases (the powdery and downy mildews) and the Minimal Pruning – Zero Pruning system. Methods and results: The potential advantages of vineyards using this two low-input management practices, were quantified by way of a simulated analysis structured in function of their expected behaviour under different growth situations. The results showed that the use of both technologies would allow reducing in 44% the carbon dioxide emissions, in 57% the use of agrochemicals, in 64% the cost of vineyard operations and in 56% the time of manual labours employed during the vine’s growth. Conclusion: This work illustrates clearly how it’s possible to contribute radically to sustainable viticulture with environmental and economical advantages, reducing the use of machinery, the greenhouse gas emissions and the quantity of agro-chemicals necessary for vine cultivation.Significance and impact of the results: This study quantifies the advantages of the use of low-input technologies to contribute significantly to a sustainable production system. The new genotypes proposed have been obtained by conventional methods, without genetic engineering, which has the plus of keeping them out of the current debate about genetically modified organisms. These genotypes are being tested in various R & D projects with very encouraging results regarding the high quality of their grapes to produce classic wines, low alcohol wines and grape juices.