the Green Revolution in Vineyard: Impacts, Consequences, and Shift Towards Sustainable Viticulture

The Green Revolution in the Vineyard: From Industrialization to Authentic Terroir This book explores how the Green Revolution (fertilizers, pesticides, mechanization) transformed viticulture in the 20th century, increasing productivity but leading to the homogenization of wine and diluting the terroir. It reveals the environmental cost of this abundance (soil, water, biodiversity) and the concentration of production. However, it focuses on the solution: the awakening of sustainability. It analyzes Organic Viticulture (living soil), Biodynamics (holistic, cosmic rhythms), and Natural/Low-Intervention Wines (purity, spontaneous fermentation). It examines the future, with adaptation to Climate Change, integration of Green Technologies (drones, robotics), and the revaluation of terroir. An essential guide for wine lovers and professionals, reflecting on production, quality, and ethical impact, seeking a future where excellence goes hand in hand with respect for the land.