Viticulture

Grapes are a unique agricultural product. While more than half go toward the production of wine, they are also grown to be dried into raisins or eaten fresh. Grapes command more return per acre than almost any other plant, and in 2018, a single hectare of grand cru vineyard in Burgundy cost over seven million dollars on average. Further, unlike many crops that are planted each growing season, vineyards are a long-term investment—they require several years to become established and are designed to survive for decades.

Unlike many commodity plants, the profitability of wine grapes is driven by quality, which includes the grape’s ability to convey a unique sense of place. While other agricultural crops look to new varieties for flavor improvement, disease resistance, and adaptations to climate, most wine producers rely on a small number of established cultivars. Site selection and vineyard practices, however, are critical, since improvement is achieved through management of the vine’s environment.

Domestication of the Grapevine

Grapes were one of the first fruits to be domesticated by humans. In ancient times, they were prized for their high levels of sugar, a source of both nutrition and novelty. Most of the grape varieties used in wine production belong to a single species, Vitis vinifera, which was first domesticated from wild grapevines, called Vitis vinifera subsp. sylvestris (or Vitis sylvestris), at least 7,000 years ago in the land between the Black, Caspian, and Mediterranean Seas. As nomadic people settled into an agrarian lifestyle, they carried grapevines south to Mesopotamia. Domestic vinifera grapes were spread from the Fertile Crescent throughout the Mediterranean and Europe, driven by the westward migration of