Crop rotation in viticulture and syntropic agriculture: the future of sustainable farming

We are in early May in Friuli-Venezia Giulia, specifically in Corno di Rosazzo, in the Colli Orientali. Carlo Perusini, winemaker of his own agricultural company, speaks enthusiastically about "green manure".
Green manure is an agricultural practice consisting of sowing plants different from the vine. The plants used in this case - mustard, clover, vetch and fava beans - release symbiotic bacteria at the time of cutting, increasing the amount of nitrogen in the soil and improving its biodiversity and quality. This practice is fascinating not only because it avoids the use of pesticides and fertilizers, but because it creates and maintains sustainable productivity by mimicking natural ecological processes, those that occur naturally in a forest.
These are the same principles that Ernst Goetsch applied in the 1980s to land considered uncultivable, and finally obtained a number of kilograms of cocoa beans per hectare triple the Brazilian average, alternating cocoa plants with other vegetation. A true agricultural miracle.
It is called syntropic, agroforestry or regenerative agriculture and contrasts with the typical monocultures of agricultural industrialization that are destroying the land and are the leading cause of deforestation.

For those interested in learning more about vine cultivation and wine production, on May 18 the Savoy Hotel organizes a wine tasting at the Perusini Wine company, preceded by a visit to the vineyard and cellar.