Vine characteristics, care, and varieties: a complete updated guide

The vine, scientifically known as Vitis viniferaIt is one of the most iconic and valued plants throughout human history. Its cultivation, care, and use have evolved into a true science and art, combining botanical knowledge with agricultural and oenological tradition.

In this extensive article you will learn all the morphological, physiological and agronomic characteristics of the vine, the differences between vines, grapevines, vines, and strains, their main organs and functions, the grape ripening process, the best planting, irrigation, and fertilization techniques, as well as the keys to selecting varieties according to your interests. In addition, we will include key information on Pest management, diseases, rootstocks, pruning types, soils, climate, and much more so that you master absolutely everything you need to know about this fascinating plant.

Morphology and structure of the vine

The vine belongs to the Vitaceae family, being a woody, climbing plant, endowed with extraordinary longevity in the plant world. It's common to find vines that are over a century old, although the average productive life is usually around 50 years, during which time they can maintain a significant grape production if managed properly.

• Trunk: woody, twisted and with rough bark, it constitutes the central axis of the plant, from which arms and shoots depart.
• Main arms or branches: secondary woody structures that grow from the trunk and support the shoots.
• Sarmientos: young, flexible and knotty branches, which grow each season and on which leaves, flowers and fruits develop.
• Branches: green and tender shoots that appear on the vines each vegetative cycle, bearing new leaves and bunches of flowers or fruits.
• Tendrils: thin, coiled filaments that act as grasping organs so the vine can climb and hold on.
• Roots: a deep and extensive root system responsible for absorbing water and nutrients, and anchoring them to the soil. It can reach great depths in search of moisture and nutrients.
• Bunches: clusters of grapes held on the vines, constituting the most prized part for agricultural and wine production.

La vine structure It allows for training in a variety of ways depending on the growing objective: trellis, vase, arbor, or cordon systems, among others. This structural flexibility is one of the reasons why the vine is one of the most widespread and cultivated plants in the world.

Differences between vine, vineyard, grapevine and strain

There is often conceptual confusion among terms related to the vine. Each has a specific meaning within botany and viticulture:

• At: refers strictly to the individual plant from which the grapes emerge.
• Vineyard or vineyard: name for the group of vines planted on a specific piece of land. That is, the entire plantation.
• Parra: is a vine that has been allowed to grow tall, trained on supports to cover surfaces and provide shade as well as fruit.
• Strain: It is often used in reference to the variety, but botanically it is the individual woody trunk of the vine.

Understanding these differences is crucial for both farmers and wine and gardening enthusiasts.

Vital organs and functions of the vine

Each part of the vine performs fundamental functions for its development, survival, and productivity. Let's take a closer look at the main organs and their functions:

• Roots: They capture water and essential minerals from the soil, stabilizing the plant and allowing it to grow even in adverse conditions. The depth and robustness of the vine's roots make it highly resistant to drought, although it requires well-drained soil with sufficient organic matter.
• Trunk and arms: They act as a support structure and as sap transport channels between the roots and the aerial apparatus.
• Shoots and branches: they carry leaves, flowers and fruits, being renewed every year after pruning.
• Leaves: main organs of photosynthesis. Thanks to their high chlorophyll content, leaves transform solar energy, water, and CO₂ into sugars and other molecules vital to the plant and its fruits. They also regulate transpiration and respiration, processes essential to the overall physiology of the vine.
• Tendrils: allow the plant to take root and climb, accessing greater sunlight and facilitating agricultural management.
• Flowers and fruits: The vine produces inflorescences grouped in bunches, from which the grapes subsequently develop, after fertilization and ripening.

La vine leaf It is the essential organ, since the complex process of photosynthesis, through which the raw sap absorbed by the roots is transformed into processed sap, rich in sugars and nutrients that accumulate in the fruit.

La clorofila, a pigment present in the leaves, captures sunlight and, together with water and CO₂, allows the synthesis of key organic molecules such as acids and sugars that determine the final quality of the grapes.

Life cycle and development of the vine

The life of a vine is characterized by a relatively long juvenile cycle, lasting between three and five years, after which it reaches productive maturity. This initial period is crucial, as during these years the plant focuses its energy on developing a strong root system and a resistant aerial structure, before dedicating its resources to flowering and fruiting.

• Youth: until the third or fifth year, a period in which it does not produce grapes in commercial quantities.
• Productive plenitude: After reaching maturity, it can produce fruit regularly for decades.
• Senescence: Over the years, the quantity and quality of the harvest tends to decrease, although there are centuries-old specimens with modest productions but of high concentration and quality.

The annual cycle is marked by the rhythm of the seasons, with special importance given to winter (vegetative rest), spring (budding), summer (flowering, setting and ripening) and autumn (harvest and defoliation).

How does grape ripen?

Grape ripening is a complex process that combines environmental, physiological, and agronomic factors. After spring, with the arrival of warmer weather, the vine sap is activated, and the cycle of fertilization and fruit filling begins. At this stage, the fruit is full of chlorophyll and has a characteristic deep green color. In this initial phase, the grapes contain mainly tartaric, malic and some citric acids, responsible for the acidity and freshness of the unripe fruit.

The phase known as veraison It marks the beginning of the grape's color change: white varieties turn yellow, and red varieties turn red or purple, progressively losing chlorophyll. This process is accompanied by a reduction in acids and an increase in sugars, a result of the intense photosynthetic activity of the leaves.

El sweetness of the grape It increases significantly in adult and well-cared for vines, since a developed trunk and a healthy leaf apparatus optimize the transport and accumulation of sugars in the fruit.

The grapevine cluster is composed of two main parts:

• Scrape: woody structure that supports the set of grapes.
• Grape grain: divided in turn into skin (skin, rich in colorings and aromas), pulp (abundant in water and sugars, source of must) and seeds (they provide tannins and phenolic compounds, they vary in presence depending on the variety).

In winemaking, the composition of skin, pulp, and seeds plays a determining role in the aromatic profile, structure, and aging capacity of the final product.

Types and varieties of vines in the world

There are more than 60 recognized species within the genus VitisHowever, the most widespread worldwide for the production of wine and table grapes is Vitis vinifera, native to the Old World. In addition, there are other key species, especially in the Americas, that have been used in hybridizations and as rootstocks thanks to their resistance to pests, diseases, and extreme conditions.

• Vitis vinifera: the common vine, the source of 99% of premium wines. It stands out for its wide variety of strains and great adaptability.
• Vitis labrusca: American species used in table varieties and in cold areas, famous for its resistance to diseases.
• vitis rupestris: originating from semi-dry alluvial soils, widely used as a rootstock due to its tolerance and vigor.
• riparian vitis: American variety adapted to cool, humid soils, providing resistant rootstocks in high humidity environments.
• Vitis berlandieri: appreciated for its ability to adapt to arid and calcareous soils, essential in the fight against iron chlorosis and drought.
• French-American hybrid varieties: a product of crosses between European and American vines, they combine oenological quality and rusticity, widely used in new wine-growing regions.

The correct selection of species and variety is key to achieving a balance between quality, productivity, and environmental resistance, adapting the plant to the requirements of the soil, climate, and final product destination (wine, table, raisins, etc.).

Commercial grape varieties and classification

Grape varieties are mainly classified into two large groups:

• table grapes: Selected for size, flavor, texture, and low seed content. Eaten directly.
• Grapes for wine: They prioritize the balance between acidity and sugars, their aromatic richness, the thickness of the skin and the potential for fermentation.

In addition, there are grapes used to make raisins and juices, each with specific requirements.

Within each group, classification can be based on:

• Geographical origin
• Type of resulting wine (red, white, rosé, sparkling, sweet...)
• Resistance to diseases and weather
• Ripening period: early, medium or late

The selection of the most appropriate variety must consider the climate, soil, commercial destination, and market or consumer preferences.

Climatic and environmental demands of the vine

The vine is a plant adapted mainly to warm and temperate climates, with distinct growth and dormancy cycles. However, thanks to its genetic variability and hybridization and management techniques, it is now cultivated from mid-latitudes to subtropical zones and on very diverse soils.

Main climatic requirements:

• Optimal temperaturesThe ideal temperature for vine growth and ripening is between 15°C and 32°C. Below 10°C, vegetative development stops, and frost can be critical, especially during bud break and flowering.
• Cold resistance: The vine can withstand frosts down to -20ºC during dormancy, although prolonged or deep damage can kill buds, cause necrosis and damage the wood.
• Sun lightThe vine requires a large amount of direct sunlight, ideally at least 7 hours of sunlight per day. Well-oriented slopes, especially south-facing ones, provide the most favorable environment.
• PrecipitationThe vine thrives in regions with moderate rainfall, generally below 750 mm per year. Excessive humidity predisposes to fungal diseases, while drought can affect yield and quality.
• Land: prefers well-drained, deep, and somewhat stony or sandy soils, with a slightly acidic to neutral pH (5,5 to 7,0). Sufficient organic matter and good root aeration are crucial for plant vigor and health.

Altitude and latitude are natural limits to vineyard expansion, but these are now largely overcome by choosing suitable varieties and cultivation systems and strategically orienting plantations.

Soil requirements and preparation for planting

The soil is a decisive factor in the productivity and longevity of the vine. It must meet the following characteristics:

• Sandy loam texture: promotes drainage and prevents flooding.
• Adequate depth: The root system of the vine can exceed 80-100 cm, so shallow soils limit its development.
• Organic matter content: promotes microbial activity and nutrient availability.
• balanced pH: slightly acidic to neutral, in the range of 5,5-7,0.

Before planting, it is recommended to perform a soil analysis to correct any deficiencies or imbalances, especially in potassium, phosphorus, and trace elements. Thorough preparation by subsoiling and applying organic fertilizers ensures a vigorous start.

Vineyard planting and design techniques

The success of a vineyard begins with proper planning of plant density and arrangement. Factors to consider include variety, vigor, product destination, and mechanization.

• Planting time: Traditionally planted in winter or early spring, avoiding periods of severe frost. In mild climates, it can be planted in early autumn.
• Density: In European vineyards it usually ranges between 9.900 and 12.300 vines per hectare, while in American and Australian regions it is managed between 2.700 and 4.000 vines per hectare, depending on vigor and cultivation system.
• Driving systems: bush, trellis, arbor, single or double cordon, Guyot, Lyra, among others. The choice will depend on the microclimate, variety, and production objectives.

Basic vine care throughout the year

Vine care requires constant attention throughout the entire growing cycle. Some of the most important tasks include:

Pruning

An proper pruning It is essential for controlling growth, regulating yields, and ensuring plant longevity. There are two main types:

• Formation pruning: In the early years, it gives shape and structure to the vineyard.
• Production pruning: regulates the number of shoots and bunches each season. It is preferably done in winter, after the leaves have fallen.

Spring budbreak eliminates unwanted shoots, optimizing energy distribution to productive areas.

Tutoring and training

Vines require supports to maintain their structure and facilitate sun exposure, ventilation, and agronomic management. Systems can be simple (cordon or trellis) or complex (Guyot, Lyra).

Irrigation

Although it is resistant to drought, supplementary irrigation It may be necessary in dry regions, especially during bud break, flowering and fruit set.

Fertilization and manure

El bottom fertilizer It seeks to improve deep soil fertility before planting and after each crop cycle. It includes the application of manure (up to 50 tons per hectare), phosphorus (up to 600 kg/ha depending on the analysis), and potassium (200 to 2.000 kg/ha depending on the soil texture). Micronutrient correction should be specific, following foliar and soil analysis.

Weed management

Weed management is essential, especially during the first few years and during the critical period between flowering and veraison. Controlled weed growth in winter can be beneficial for soil conservation and access to the vineyard outside the production cycle.

Frost protection

In areas at risk of frost, especially in winter and during budding, it is advisable to implement protection systems such as artificial mist, sprinkler irrigation, or root mulches. Protection with mulch or insulating materials helps preserve the root system in cold regions.

Physiology and specialized agronomic management

The success of a vine depends not only on external factors, but also on a deep understanding of its physiology and agronomic management techniques:

• yolks: The vine develops main buds (primary, secondary, tertiary), early buds (early, of lower quality) and latent buds (which can form vegetative suckers in situations of stress or inadequate management).
• rootstockThe combination of rootstock and cultivar (aerial part) is crucial for soil adaptation and resistance to pests and diseases. Vitis riparia, rupestris, or berlandieri rootstocks are key in difficult areas.
• phytoregulators: The use of auxins, gibberellins, cytokinins and abscisic acid (ABA) allows for the modification and optimization of physiological processes such as fruit set, growth or dormancy.

Common pests and diseases in vines

Vine cultivation faces numerous health challenges, including:

• Phylloxera: a devastating insect for the root system; the historical solution was grafting onto resistant rootstocks.
• Red spider and cluster worms: common pests that can affect photosynthesis and fruit quality.
• Powdery mildew: fungus that produces a white powder on leaves and fruits, seriously affecting the quality of the bunch.
• Mildew: fungal disease favored by humidity, causes oily spots on the leaves and bunch rot.
• Botrytis: known as grey rot, it attacks especially in humid conditions close to the grape harvest.

Early detection and integrated management of pests and diseases are essential to ensuring the health and quality of vines. The use of healthy plant material, regular monitoring, and the rational application of phytosanitary products are the pillars of sanitary control.

Grape harvest, storage and post-harvest

La vintage It represents the culminating moment of the annual cycle. Determining the optimal date is key, as the balance between sugars and acidity will determine the final quality of the must or fresh fruit.

• Manual harvest: allows you to select the optimal bunches, taking care not to damage either the grapes or the structure of the plant.
• Mechanical harvesting: more efficient on large surfaces, although it can cause damage to sensitive grapes.

Subsequently, the preservation of grapes Until its processing it requires cool, dry environments protected from direct light to avoid the proliferation of fungi and loss of quality.

Main varieties cultivated in Spain

• airen: majority in white wines from La Mancha and with the largest planted area worldwide.
• Albariño: typical of Galicia and the northwest, it stands out for its acidity and fruity aromas.
• Godello: it is grown in Valdeorras (Orense), with great aromatic potential.
• Macabeo-Viura: base of the great Rioja whites and cavas.
• Muscat: highly appreciated both for table and sweet preparations, cultivated in the Valencian Community, Cádiz, Málaga and the Ebro basin.
• Perlino: a central variety in the DO Jerez and also widespread in León, Orense and Valladolid.
• Parellada: grown in Catalonia, essential in cava blends.
• Pedro Ximénez: sweet, typical of Córdoba and Málaga.
• braiding: traditional from Ribeiro in Galicia, less glyceric than Albariño.
• Verdejo: famous in the DO Rueda, highly valued in Castile.
• sharel it: essential in the blending of cavas due to its acidity and character.

Spain's varietal richness is a reflection of the diversity of climates, soils, and traditions, allowing for the production of everything from fresh and vibrant wines to complex and long-lived Gran Reservas.

Specific care and practical advice for the success of your vine

To keep the vine healthy and productive for years, certain management guidelines must be followed:

• Sunny location: Choose a location with plenty of sunlight and good ventilation.
• Protection in cold climates: Use mulches, mulches, or other materials to protect roots from severe frost.
• Moderate watering: avoid puddles, water at intervals and prioritize dryness between waterings.
• Pruning and training: Shape the vine by guiding its growth and removing unproductive parts. Maintain a strong trunk and two main branches for the vines.
• Control of pests and diseases: Regularly inspect leaves and fruits, treat preventively against symptoms of fungi, insects or other pathogens.
• Harvest management: Protect ripening bunches from birds and insects and thin them out if you want larger fruit.
• Shadow managementIf your interest is more ornamental, guide the vine to cover the desired surface, pruning to encourage the production of branches and leaves.

Innovation and technology in vine cultivation

The future of the vineyard depends on the integration of new technologies such as climate monitoring, water stress detection or the management of specific areas using nutrient and moisture maps. Agricultural monitoring platforms allow for anticipating problems, optimizing the use of water and fertilizers, and reducing the impact of diseases and pests. Professional advice and ongoing training make a difference in the performance and sustainability of modern vineyards. The vine continues to be a symbol of longevity, tradition, and agricultural wealth. Thanks to the wide variety of species, management systems, and technical and scientific advances, today we can enjoy an endless array of wines, table grapes, raisins, and derived products, with the guarantee of a plant capable of adapting to the challenges of the climate and the global market.