Sustainability in the vineyard: how modern technologies are changing the harvest

Hand harvesting: tradition and effort

Hand harvesting is deeply rooted in Switzerland. It remains indispensable, especially on steep slopes, which are often typical of local vineyards. But it is also the most time-consuming and costly work in viticulture: between 200 and 300 working hours are required per hectare. In return, hand harvesting allows for careful selection.

Harvesting machines: efficiency on flat plots

Where the terrain allows, machines are used. They can cover half a hectare in an hour – an enormous reduction in workload compared to hand harvesting. They are a decisive advantage, especially where there is a shortage of labour. At the same time, machines can put more strain on delicate grapes and are less selective.

New tools for the perfect timing

Choosing the right harvest date is crucial for the quality of the wine. Today, digital weather stations, soil sensors, drone images and even data analysis from satellites support winegrowers. These tools provide information about sugar and acid content, drought and diseases. This makes it possible to determine more precisely when the grapes have reached their ideal harvest time.

Fungus-resistant grape varieties, known as Piwi for short, offer a further step towards sustainability. They require significantly less plant protection, thus reducing the use of machinery and chemicals. Piwi varieties protect the soil and biodiversity while also saving winegrowers a lot of work.

Drones instead of helicopters

Where helicopters used to spray pesticides over vineyards, drones are now used. They are more precise, easier to control and require significantly less energy. This saves CO₂, reduces the use of pesticides and protects the environment. In addition, drones can be controlled with precision – down to the individual vine. This means that the natural environment around the vineyard remains as untouched as possible.

The grape harvest in Switzerland is as diverse as its landscapes: steep terraces, modern technology, sustainable varieties. Each method has its advantages and disadvantages – and together they shape the image of a dynamic wine industry that is constantly evolving. The best way to experience this mix is for yourself: at ‘At the heart of the harvest’, you can lend a hand, learn about modern methods and feel the magic of hand harvesting.