Vineyards and sustainability

DESCRIPTION

The cultivation of vines in the province of Burgos dates back to Roman times, giving the region a winemaking tradition of over 2,000 years.

Today, Burgos boasts two prestigious Designations of Origin: Ribera del Duero and Arlanza, both located along the rivers from which they take their names. These regions are renowned for their Tempranillo grape, locally known as Tinta del País, which has adapted to the area's harsh climate and yields some of its finest expressions here.

The growing trend of wine tourism (enotourism) finds one of its richest expressions in Burgos, where it is complemented by the province’s vast historical and artistic heritage. The architectural and cultural appeal of many wineries, along with a wide range of hospitality services, has positioned Burgos as one of Spain’s best-prepared provinces to fully embrace the potential of this emerging tourism sector.

Viticulture is currently undergoing a pivotal transformation. The need to adapt to European Union sustainability standards, along with new climate and legislative challenges, is driving the sector toward more environmentally responsible management practices.

COURSE CONTENT

Module 1 – Vine Morphology and Growth Cycle. Cultural Practices
Study of the vine’s anatomy and its vegetative and reproductive cycles. Understanding pruning techniques and training systems based on growth stages.

Module 2 – Production Systems. Soil and Climate
Analysis of key production factors and their interactions: soil, climate, and plant. Understanding how growers influence these elements through cultivation techniques.

Module 3 – Pests and Diseases
Identification and diagnosis of the main pests and diseases affecting vines. Prevention, control methods, integrated vineyard management, and strategy development.

Module 4 – Fertilization
Advanced knowledge of soil fertility and fertilizer use. Emphasis on sustainable and economically viable soil management, efficient fertilization practices, and environmental impact reduction. Training in fertility diagnosis and variable-rate fertilization within sustainable agriculture systems.

Module 5 – Precision Viticulture
Application of new technologies to tailor production techniques to the specific needs of each vineyard, aiming to enhance grape quality, reduce costs, and minimize environmental impact.

Module 6 – Renewable Energies
Study of energy use across the entire winemaking process—from harvesting and transportation to vinification, bottling, and distribution. Exploration of efficient energy use and renewable technologies in response to climate change.

Module 7 – Oenology
Fundamentals of wine science, winemaking techniques, and the art and craft of producing quality wines.

Module 8 – Wine Tourism (Enotourism)
Exploration of tourism centered around wine-producing regions. Focus on the connections between wine tourism, gastronomy, and cultural heritage, particularly in areas where the wine industry holds historical or artistic significance as industrial heritage.