Low-Input Viticulture

low-input viticulture, an alternative to conventional viticulture which aims to minimize all inputs to the vineyard. This may be of agrochemicals, with the aim of improving the environment (see organic and biodynamic viticulture), or of inputs such as labour, with the aim of improving the vineyard’s profitability. This approach was popular in Australia and the phrase became a catchword in the 1990s. However, the philosophy is more appropriate to the production of bulk rather than fine wine.