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The workshop “Soils and quality production” took place at the World Living Soils Forum in the presence of Jean-Pierre Sarthou, Professor of Agronomy and Agroecology at INRAE, Mathilde Boisseau, Director of Vine and Wine at Hennessy and Vincent Chaperon, Cellar Master at Dom Pérignon. In a participatory agora, these leaders explained why the quality of products and terroir is directly linked to soil health.
Here are the key points to be retained from their discussions:
✅ There are 3 basic principles to ensure quality soil: do not disturb the soil by plowing, protect it with plant cover, and extend the crop rotation period.
✅ In the past, the quantity of nitrogen and nutrients was measured to determine the quality of a soil. Nowadays, the microbiological state of the soil is a much better indicator.
✅ A healthy soil must be able to perform its function as a biomass, but also to purify the soil and water. This is the condition for it to develop a good resilience capacity.
✅ Stopping the use of herbicides and insecticides has a direct impact on the organoleptic and taste properties, and qualities of the wine.
✅ Soil health involves interacting physical, chemical and biological factors.