The majority of wine grapes come from the species “vitis vinifera”, which originally was native to East Asia. Whilst it is the variety of grape that determines the basic flavour of wine, viticulture refers to the method by which the variety is grown and this has the most profound effect on the quality of the wine. Modern viticulture focuses less on new varieties and more on genetic manipulation of existing grapevines. Removing genes that may affect rot and other fungal diseases will reduce costs of the cultivation and ensure a more regular quality.
Interesting Fact: Vines are planted during the dormant periods (April, May in the northern hemisphere) and doesn’t usually produce grapes suitable for wine making until the third year. Vines reach maximum productivity around seven years with productivity usually declining after 20-30 years. Rotational replanting is necessary to maintain high yields. Higher quality wine producers would often accept lower yields from older vines, often resulting in more concentrated flavour and depth.