In ancient times, the grapevine was a systematically layered crop and was associated with crops of trees, cereals, fodder plants and generally edible plants. The Greeks had already understood the interest of green fertilizers and found a way to limit the phytosanitary pressure.
The Greeks saw only advantages in the connection of the vine with other crops.
"In a mountainous region of the Mediterranean where disasters are the norm, the Greeks had since ancient times implemented various strategies to optimize their resources, especially in the viticultural sector," says Thibault Boulay, a viticulturist in the Sancerre region and a lecturer in ancient history. at the University of Tours- François Rabelais, invited to the Cité du Vin in Bordeaux.
Until the Byzantine period, the cultivation of the vine was thus always multi-layered, connected with other species, "what today's agronomists call multivarietal viticulture".
"The Greek vineyards were "connected", increasing in a few years from 7 to 30 or even 40,000 vines per hectare, planted simultaneously with cereals (barley, wheat, millet, etc.), forage plants (alfalfa, vetch, fava beans, fenugreek etc.), which allowed the vine-growers to produce lentils, onions, chickpeas, endives, lettuce, carrots, radishes, beets... "There were also fruit trees, such as the fig tree and the olive tree or the cherry in more wet areas. And some were famous for their saffron, garlic or beans, which were highly valued by the markets,” adds the speaker. The vineyards were also surrounded by pruned trees, large biomass producers.
The Greeks had found a way to limit water stress, promote soil aeration and biological life. "They had an empirical understanding that these systems provide a habitat for beneficial microfauna against vine bioenemies."
When viticulture became profitable, the Greeks resorted to slavery to dig the soil and maintain the terraces. During the winter, Thibault Boulay, reports that the vines were bare to limit surface roots and encourage the vines to root to bring water from deep. Vintners took advantage of this function to make soil amendments in which agronomists recommended the addition of dead leaves fallen from stumps, now recognized as a source of carbon and nitrogen.
"They used the related crops as green manure. Theophrastus mentions that the bean fertilizes the soil because it has loose tissue and decomposes easily," explains Thibault Boulay, before adding that "the Greeks already practiced green fertilization, and turned the lupine before it was sown."
Phytosanitary control
Agriculturalists also insisted on the phytosanitary virtues of beans, vetch and pumpkin. “Some Greeks also cultivated wild cucumbers that ended up exploding on the vines and releasing a protective substance, elatin. At the time of winemaking, they used aromatic plants (thyme, rosemary, oregano, etc.) to inhibit the lactic acid bacteria.
This model spread throughout the Mediterranean (from the Nile valley to the high satrapies of Central Asia) from the 8th century BC. with the conquest of M. Alexander of the Persian kingdom. “The Greeks disappeared from the political game in the 2nd century BC, but the landscape remained. We know that envoys from the Han dynasty brought vines and alfalfa to the Chinese capital in the 2nd century BC, that the vine was then associated with mulberries, jujubes and pears in the 5th century. In Uzbekistan, archaeological excavations have shown the presence of melons in vineyards.
Thibault Boulay would like the viticulture profession to draw inspiration from this to imagine the viticulture of tomorrow. "We must return to the doctrine of plant purity and stop opposing polyculture and quality," he insists in conclusion.
