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In the book Viticulture for Quality Wines, you will find instructions regarding:
The modern conventional quality viticulture and winemaking where the use of synthetic fertilizers and pesticides is permitted, as well as the addition of various "oenological substances" during the production of wine, with the aim of achieving the best possible organoleptic quality.
Organic viticulture and winemaking where methods that are friendly to plants and microorganisms cohabiting with the vine are followed, and the use of oenological substances is minimized.
Biodynamic viticulture and winemaking that, in addition to the principles of organic cultivation, takes into account the influence of cosmic forces on the vine and the wine.
Natural winemaking, which presupposes organic cultivation but excludes any additions to the wine and minimizes processing, even at the expense of what is currently accepted as quality in wine.
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