NATURAL PROCESS AND USE OF NATURAL MATTERS IN ORGANIC VITICULTURE

During recent years organic viticulture has been developing in theleading viticulture countries worldwide. The organic viticulture has been defined asthe application of procedures of organic agriculture in view of increasing theproduction of top quality grape and wine. All the aspects of the organic viticulturesuch as cultivating and maintaining the soil, ground cover plants and weed control, balanced nutrition of grapevine, growing systems, disease and pest control arecarried out in view of increasing the quality and health safety of wine and tablevarieties. When making a choice of a cultivar, there are two key factors: aneconomic indicator–market perspective and characteristics of a cultivar. Traditionalvarieties are in advantage in comparison to newly created ones, new preparations, improved computerised forecast models contribute to the efficient protection fromdisease and pests. New I.C./PIWI varieties must show tolerance to low wintertemperatures and/or spring frosts, real commercial value through the quality offruit, wine, juice or table grapes, tolerance to diseases and pests, balancedrelationship between fruit and wood ripening. The aim of this paper is to presentorganic viticulture through integral agroecosystem and traditionally appliedprocedures in viticulture