Old vine

In viticulture, "old vine" (often seen as vieilles vignes in French, alte Reben in German, or similar variations in other languages) refers to grapevines that are notably old. There is no universally accepted legal or formal definition of what constitutes an "old vine." The term is generally used as a marketing term suggesting that wines produced from these vines have superior quality, depth, and complexity.

The rationale behind the perceived superiority stems from several factors related to vine age:

• Lower Yields: Older vines tend to produce smaller grape yields. This naturally concentrates the flavors and sugars in the remaining grapes.

• Deeper Root Systems: Over time, vines develop deeper root systems that can access water and nutrients from deeper soil layers. This makes them more resilient to drought and environmental variations, and can impart unique mineral characteristics to the wine.

• Balance: Older vines, having passed their vigorous youth, often exhibit a more stable and balanced relationship between vegetative growth and fruit production.

• Greater Resilience: Through natural selection and adaptation over time, older vines that have survived diseases and harsh conditions are inherently robust and well-suited to their specific vineyard site.

Despite the common association with quality, vine age alone does not guarantee exceptional wine. Factors such as vineyard management, grape variety, climate, and winemaking techniques also play crucial roles. The term "old vine" should be considered a piece of the overall picture, rather than a definitive indicator of wine quality.

The age at which a vine is considered "old" is subjective and varies depending on the region, grape variety, and vineyard practices. Some consider vines 30 years or older to be old, while others only apply the term to vines older than 50 or even 100 years. Many of the oldest vines globally are ungrafted and predate the phylloxera epidemic of the late 19th century.