ERTIFIED organic viticulture has been a benchmark of viticulture looking to preserve the finite resource that is soil, biodiversity, and to reduce agrochemical inputs. It has moved from quirky oddity of the 1980s and 1990s, to something aspirational, if not yet mainstream. It’s worth remembering that ‘non-organic’ agriculture - conventional agriculture - is a phenomenon of post-world war two, as agrochemicals were widely introduced in the 1940s and became lauded as a way to produce high yields of crops, more reliably, with reduced manpower inputs; things that were desirable in the aftermath of global conflict. But it didn’t take too many decades before the risks of agrochemicals were becoming evident, such as toxicity, resistance development,
