The term “low-input viticulture” refers to an alternative to traditional viticulture that aims to reduce all inputs to a vineyard. This includes both chemicals (with the goal of improving overall environmental health while restoring natural ecosystem) and total labor (with the goal of improving the profitability of the exploitation).
“Oenotria” was the name given to southern Italy when Greek colonists first arrived there around 8th century BC. This name is derived from the ancient Greek οἶνος (oinos) literally meaning "wine", ‘oenotria’ meaning the ‘land of wine’...
The term « oeil-de-perdrix » is a French expression that can be translated into English as “Partridge’s eye”.
The ‘Laccase’ is a powerful oxidizing enzyme that is connected to Botrytis (bunch rot developing under certain conditions), which causes browning of grape must.
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