The Vine
History
The Vine
The Cretan vineyard is one of the oldest worldwide and the oldest in the greater Greek region, with obvious traces of the ancient wine-growing activity in many regions of the island. It is characterized by the wealth of the local wine grape varieties and the relatively large (for an island’s vineyard) cultivation area.
The Vineyard
The historic Cretan vineyard which produced the Passum Creticum (sweet Cretan) wine of the Romans, as well as the legendary Malvasia of the Middle Ages, coincides with the contemporary vineyard in many points. Besides, the same soil provides the grapes which are used to produce the modern Cretan wines. The same summer meltemi wind of the Cretan Sea cools the vineyards of the undulating inland valleys. In the last forty centuries, during the months of July and August, the same clay of the geological subsoil constantly feeds the vines with its little moisture, producing excellent grapes. And modern technology contributes to the creation of fine wines which place Crete in the international wine map again.
This vineyard is an extension of the Cretan villages and a timeless part of the lives of their inhabitants. Wine is an element of camaraderie and social relationships. Cretans drink with their friends, they laugh and they chat; they always gave great importance to the vine and the wine. Grapes produced wine, the divine drink which, according to our mythology, is a gift of a great god, Dionysus, the god of spirituality, joy, life and friendship whose beloved companion was Ariadne, daughter of Minos, the legendary king of Crete.
The contemporary Cretan winemakers have exploited the traditional grape varieties and the experience which has been accumulated over time. Cretan winemakers do not rely on tradition alone, but they enrich their knowledge with the new developments and consumer preferences.
Specialist oenologists try different varieties, they experiment, they make known aromas and flavors, they exploit the precious asset of traditional varieties, which they combine with selected imported varieties. Perfectly conforming to the island’s climatic conditions, those varieties offer fresh aromas and flavors combined with the prestigious local Cretan cuisine.
Cultivation methods
Already since the antiquity Theophrastus mentioned that vine varieties must be planted in suitable locations. The choice of location of the vineyard’s installation requires a study of the climatic characteristics of the region and soil analysis to define the soil conditions. Today, in Crete, the wine-growing zones are more or less defined, therefore it is important to select the appropriate variety for optimal utilization of the micro-climatic-soil potential of each region.
When the appropriate location for the installation of the vineyard is selected, the first step is the preparation of the soil so that the young plant will find a suitable substrate for the development of its root system. If previous vines exist, they are uprooted and their roots are removed to a depth of at least 80 centimeters. If there is no cultivation in the place of installation, bushes and stones are removed. Terraces are created on steep slopes to protect against erosion.
The basic fertilization of the soil follows before the deep ploughing with the addition of Potassium (K), Phosphorus (P), Magnesium (Mg) and organic matter, which are incorporated into the soil by the deep ploughing. Thus, the plants’ nutritional needs are covered and the properties of the soil are improved. The addition of organic matter increases the soil’s porosity, the water retention, the ion exchange capacity and the nutrients’ availability. Afterwards the milling follows to break the lumps and fluff the soil. In case of replanting, provision must be made to deal with nematodes, pathogens and viruses.
The next step involves the planting planning. In a vineyard which is flat or has a small slope, the arrangement of the new plants can be either in squares or in lines. The selection of the appropriate plant, which will be used to plant the vineyard, is of major importance.
Climate - soil
The vine species, especially the Vinifera varieties, can adapt and thrive in a great diversity of soils. Winemaking varieties prefer shallow, dry, not particularly fertile soils, where production is small with excellent quality and early maturation. The structure and composition of the soil, its color and depth, its humidity, its temperature and its fertility play an important role.
In Greece the vine thrives in the temperate zone in altitudes of 300-700 meters. The altitude has an effect on the cultivation of the vine since it affects the surrounding heat. Temperature is a decisive factor in the growth of the vine. The buds open as soon as the air temperature becomes stable above 10° C. The temperature must vary between 12-18° C till the flowering. Frost from spring to autumn is destructive. The rains during the vegetation period significantly affect the vine’s growth. Excessive humidity results in the production of inferior quality wine-growing products and adversely affects the pollination, fertilization and fruit set. Solar radiation affects the vegetation and the vine’s production especially by photosynthesis, as well as by the burns which it may cause. Variations of temperature and sunlight affect the content of sugars, acids, the pH and the color of the grapes.
The facts concerning the region of the Municipality of Heraklion are the following: The subsoil consists of marls or marly limestones in a white-gray to brown color, with basically calcareous fossils and marly breccias in some places. In other words, clay and limestone coexist. The vineyard’s altitudes vary between 300-700 meters and the exposure of the slopes is north or north-west. This combination of factors contributed to the creation of the region’s historic vineyard, resulting in important cultural wine landscapes. The temperatures during July and August are proper, around or below 30°C, due to the meltemi winds of the Cretan Sea which refresh the vineyards. Finally, the clay composition of the soil provides the little water needed to create the sugars and the remaining characteristics of the grapes, so the resulting must produces excellent wines.
Vineyard care - diseases
Κ α τ ε ρ γ α σ ί α τ ο υ ε δ ά φ ο υ ς
The treatment of the soil after the installation of the vineyard and during its productive life, intends to create a favorable environment for the development of the root system, facilitate the absorption of fertilizers and combat weeds. Depending on the size of the vineyard, milling machines or digging machines are used to rake up the soil, even hoes to enclose the plants. In large vineyards, vine-growing tractors are used. Milling or ploughing is carried out during the autumn at a depth of 10-15 cm to retain the rain and a second time, if necessary, during the spring at a depth of 5-8 cm. In vineyards where the plants have been formed into goblets, digging around the plants takes place in order to retain the rainwater and place the fertilizers. In linear vineyards, simple raking up of the soil is carried out. If it is decided not to cultivate the soil, herbicides, or dry soil cover, or even green soil cover are used. Dark colored plastic material may be used to cover the uncultivated parts.
Τ ο κ λ ά δ ε μ α τ η ς α μ π έ λ ο υ
A good vine grower knows how to prune. The pruning of the vine is distinguished into winter pruning of formation and fruitage. Formation pruning is distinguished into goblet-shaped and linear-shaped. The fertility and water retention capacity, as well as the physical and mechanical properties of the soil are taken into consideration during the selection of the plant formation system.
Viticultural interventions in the green parts of the plants include: debudding, topping, defoliation and thinning of the load.
Α σ θ έ ν ε ι ε ς τ η ς α μ π έ λ ο υ
During its productive life the vine faces important problems due to attacks by animal enemies, which include: insects, mites and nematodes.
The European grapevine moth or grape worm is an insect which attacks the flowers, as well as the green and ripe grapes.
Phylloxera is also an insect which occasionally has caused total destruction of vineyards; it is distinguished in a form which attacks the roots and a form which attacks the leaves of the vine.
Also mealybugs, vine weevils and grapevine leafhoppers are insects which damage the vine.
Mites and nematodes also cause damage.
Powdery mildew or cholera, downy mildew, botrytis, esca and phomopsis are the most important diseases threatening the vine.
From the above it is clear that the winegrower must be constantly close to the vineyard.