The Future of Sustainable Wine: Regenerative Viticulture Explained

Regenerative viticulture has emerged as a revolutionary approach in winemaking that goes beyond merely sustaining vineyards to actively rebuilding and enhancing the entire ecosystem. Unlike other farming methods, it focuses on outcomes rather than rigid rules, with soil health restoration as its primary goal. Essentially, it represents a return to traditional, pre-chemical farming wisdom, reinvented to address today’s environmental challenges.

Unlike organic or biodynamic approaches that focus on what you cannot do (avoid synthetic chemicals), regenerative viticulture emphasises what you should do to improve the vineyard ecosystem. While organic farming excludes synthetic fertilisers, pesticides, and herbicides, regenerative practices target the repair and regeneration of soil and associated ecosystems. Notably, regenerative viticulture offers flexibility that certification-based systems don’t. Producers can start conventionally and gradually build in regenerative approaches, adapting practices to their specific site conditions. This adaptability makes it particularly valuable in regions where full organic certification might be economically unfeasible.

The cornerstone of regenerative viticulture is understanding that soil health forms the foundation for life above and below ground, and represents the most important component of healthy terroir. This approach acknowledges the complex ecosystems within the soil, including interactions between vine roots and microbes. Mycorrhizal networks, fungal threads throughout the soil, connect individual plants to transfer water, nutrients, and minerals. Accordingly, regenerative practices aim to nurture these underground relationships rather than treating soil merely as a support medium for vines.

Regenerative viticulture follows five fundamental tenets:

• Minimise soil disturbance by reducing or eliminating tillage, which preserves soil structure and organic material
• Keep soil covered year-round with diverse cover crops that protect against erosion and enhance biodiversity.
• Keep living roots in the soil to support the rhizosphere.
• Integrate animals such as sheep (typically during vine dormancy), chickens, ducks, or cows for natural fertilisation and reduced machinery use.

These practices enhance soil health, promote biodiversity, reduce environmental impact, and establish more sustainable viticultural systems for the long term. Subsequently, healthier soils raise organic matter, improving water retention while locking carbon into the ground, making regenerative vineyards important allies in climate change mitigation.

Vineyard soils teeming with life create wines that truly sing in the glass. Regenerative viticulture isn’t simply about environmental benefits, it fundamentally transforms wine quality through enhanced flavour development and stronger expressions of terroir.

Compelling evidence suggests regenerative practices produce wines that better express their unique place of origin. The vibrant soil microbiome developed through regenerative methods creates deeper interactions with vine roots, directly contributing to flavour differences. This underground ecosystem influences how grapevines metabolise nutrients, enhancing terroir expression. Prestigious wineries including Tablas Creek, Eyrie, and Cheval Blanc have embraced these methods for their positive impact on wine quality.

In California, O’Neill Vintners’ side-by-side comparison revealed wines from regeneratively farmed blocks exhibited “clearer expression of terroir”. These blocks also showed higher yields and more robust vines. At Inkwell Wines, McLaren Vale, Dudley Brown saw barren vineyard sections thrive after adopting regenerative practices. Mimi Casteel’s vineyards in Oregon maintained higher soil moisture and cooler canopy temperatures during heat waves thanks to permanent ground cover.

Nutrient density, meaning the concentration of beneficial compounds in foods, significantly impacts wine flavour. Regenerative farming naturally increases nutrient density through improved soil health. This creates grapes with enhanced secondary metabolites like phenolics, anthocyanins, tannins and bioflavonoids, all associated with higher wine quality.

Research confirms that regeneratively farmed blocks show measurably different characteristics:

• 13% higher YAN (Yeast Assimilable Nitrogen) levels
• Increased production of phenolic compounds
• Enhanced water retention (17% higher than control blocks)

Sustainable wines reduce chemical residues and may support gut health. Their methods help fight climate change through carbon sequestration.

Organic and biodynamic wine production eliminates synthetic pesticides, herbicides, and fertilisers from vineyards, substantially reducing chemical residues in the final product. Conventional wines may contain trace amounts of agricultural chemicals, whereas sustainable wine production focuses on cleaner standards that minimise potential allergic reactions. This chemical-free approach benefits not only consumers but also vineyard ecosystems and workers who avoid consistent exposure to potentially harmful substances.

The environmental benefits of sustainable wine extend to climate action through carbon sequestration. Regenerative practices like cover cropping, no-tillage, and animal integration support below-ground carbon storage. Grapevines, as woody perennials, store more carbon than annual crops, and manure enhances soil carbon more effectively than crop residues. Sustainable wine growing offers a practical way for vineyards to become carbon sinks and build climate resilience.

One of the most fascinating discoveries about sustainable wine relates to gut health. Research shows that moderate red wine consumption increases beneficial gut bacteria and is linked to lower blood pressure, cholesterol, and inflammation markers. Even occasional consumption, such as once every two weeks, can improve gut microbiota diversity. This benefit is largely due to polyphenols in red wine, which fuel healthy microbes in the digestive system.

Navigating the wine shop shelves for truly regenerative options can feel overwhelming. As consumer interest grows, understanding how to identify authentic sustainable wine producers becomes increasingly vital.

Whilst regenerative viticulture is fundamentally about outcomes rather than rigid rules, several certification systems have emerged to help identify genuine practitioners. The Regenerative Viticulture Alliance (RVA) certification, launched in 2023, offers two levels: “RVA Certified” (green seal) and “RVA Transition” for those still implementing practises. To qualify, vineyards must be certified organic or follow equivalent practices for at least three years.

Several producers consistently demonstrate excellence in sustainable winemaking:

Domaine Bousquet earned the rigorous Regenerative Organic certification in 2022, they become the first winery outside the US and only the fourth worldwide to achieve this distinction. Their extensive composting programme enhances soil health with minimal tillage.

Other notable pioneers include Tablas Creek, Clos Mogador with its 100-year-old vineyards integrated with olive groves and aromatic herbs, and Familia Torres, which is driving the transformation towards regenerative management while reducing carbon emissions.

Regenerative viticulture stands as a beacon of hope for the wine industry’s future. Through our exploration, we’ve seen how this approach transforms vineyards into thriving ecosystems while producing exceptional wines. The evidence speaks clearly – from enhanced terroir expression to improved soil health, these practices benefit both wine quality and our planet.