ORGANIC PROCESSES
OTARDA WINES: ORGANIC VINEYARD CULTIVATION AND MANAGEMENT
Since the establishment of our vineyards in February 2017, Otarda has strictly adhered to organic farming processes. Sustainable viticulture requires continuous observation, preventive care, and a balanced approach to soil nutrition. The following outlines our comprehensive annual cycle and operational workflow governing our vineyard management.
SOIL MANAGEMENT AND AUTUMN FERTILISATION
Soil health forms the foundation of organic viticulture. To restore nutrients consumed by the vines during the previous growing season and to stimulate root vitality, autumn soil management is executed systematically.
In autumn, organic pelleted manure is applied to alternate rows, replenishing vital organic matter and macro-nutrients. Following this application, a vineyard ripper is deployed on the fertilised rows to loosen compacted layers, improve water infiltration, and deeply oxygenate the root zone. In January, hilling takes place. This is the action of piling the soil up around the base of the grapevines and cultivating the area beneath the rows, aimed at reducing weed growth during the spring and summer season. This is a labour-intensive operation but necessary for organically cultivated vineyards.
PRUNING AND CANOPY STRUCTURE MANAGEMENT
Pruning regulates vine vigour, balances yield, and ensures the sustainable longevity of the vineyard. Production pruning takes place during the dormant winter season, retaining a single one-year-old fruiting cane per spur, guaranteeing the upcoming year's production. The selected cane is tied horizontally to the lowest wire of the training system. Each vine typically maintains 7 to 8 productive shoots, each designed to support 1 to 2 grape clusters.
All the wood removed during pruning is placed on the unworked alternate row and shredded to enrich the soil with organic matter. Vineyard structure maintenance is carried out by hand, including tightening wires to support productive shoots, replacing broken iron stakes, and installing wooden end posts at the start of rows where necessary.
SPRING AND SUMMER CANOPY MANAGEMENT
As vegetative growth accelerates, targeted canopy management ensures adequate airflow, light interception, and disease mitigation. In the first pass of green pruning (April–May), the shoots that will produce grapes are selected. All excess shoots are removed, especially unproductive ones and those growing directly from the trunk.
In the second pass of green pruning (June–July), the shoots are guided into the wires of the vineyard structure. This operation is carried out once the shoots are sufficiently long. When growth is excessive, topping is performed, which serves both to stop the shoots' growth and to direct the plant's energy towards the grape clusters.
The grass is mowed between rows and under the vines using a brush cutter throughout the season to manage competition for moisture.
PHYTOSANITARY PROTECTION AND DISEASE MANAGEMENT
Organic viticulture relies heavily on proactive prevention and natural biostimulants rather than synthetic systemics. Climatic conditions are monitored continuously from bud break onward. Preventive treatments manage fungal pathogens such as downy mildew, powdery mildew, and botrytis.
Copper and sulphur are used in different forms depending on the type of plant growth and the pressure of diseases. Different rock powders are also used to reduce humidity in the foliage and protect plants from excessive sun. Algae and other natural biostimulants are applied for thermal stress (both low and excessive temperatures) and to limit the quantities of copper and sulphur whilst assisting their action.
RIPENING, SELECTION AND HARVEST
As the growing season reaches its culmination, meticulous quality control ensures optimal fruit maturity. At the beginning of veraison (onset of ripening in the grapes), the best bunches are selected, and grapes which are badly positioned are discarded to avoid crowding which can create excess humidity. After this, the grapes are left to ripen.
Sugars and acids are analysed from week to week to decide the harvest date, which is different for each variety.
