As climate instability threatens vineyards from Bordeaux to Napa Valley, a team of researchers from the University of Haifa’s School of Archaeology and Maritime Cultures is turning to ancient history for solutions. In a new study, the scientists argue that the secrets of dryland viticulture practiced centuries ago in Israel’s Negev desert could hold the key to safeguarding modern winemaking against rising temperatures and erratic weather.
The research, published under the title “Propagating Terroir Revival in the Negev: How the Wine Industry Can Amplify Its Resilience to Climate Adversity through a Deeper Understanding of Historic Dryland Viticulture,” explores how indigenous grape varieties (Vitis vinifera) and traditional farming techniques allowed vineyards to thrive in one of the world’s harshest climates.
“Vineyards are a long-term investment,” said Dr. Joshua Schmidt, a lead researcher on the project. “Understanding how ancient farmers adapted to dry, arid conditions can provide invaluable insights for today’s winemakers as they face unprecedented environmental challenges.”
The team, led by Dr. Schmidt and Prof. Guy Bar-Oz, combined bio-archaeological analysis, ethnographic fieldwork, and paleogenetic studies to uncover how ancient grape cultivars (plants cultivated by humans for their desired traits – DI) adapted to extreme conditions. Their findings suggest that these historic vines, paired with time-tested agricultural practices, could help modern vineyards better withstand rising temperatures and water scarcity.
Grapevines are notoriously sensitive to shifts in climate. A precise balance of sunlight, water, and temperature is required to ensure optimal grape quality. Even slight disruptions can alter sugar levels, acidity, and tannin profiles—elements essential for producing premium wines. Alarmingly, scientists predict that a mere 2-degree Celsius rise in average global temperatures could render over half of Europe’s traditional wine-growing regions unsuitable for viticulture.
The Negev desert, with its centuries-old legacy of viticulture, offers a unique living laboratory. Researchers identified and revived several ancient grapevine cultivars once central to the region’s winemaking industry. Field studies included interviews with local farmers, analysis of ancient grape DNA, and investigations into traditional irrigation and soil management techniques.
Prof. Bar-Oz emphasized the importance of bridging ancient wisdom with modern science. “This research highlights how historical knowledge can inform contemporary practices, offering sustainable strategies to preserve both grape quality and the cultural heritage of wine regions worldwide.”
The study’s recommendations advocate for reviving endemic grape varieties, embracing traditional farming techniques, and fostering a deeper connection between vineyards and their local terroir. These approaches, researchers argue, could help winemakers adapt to shifting environmental conditions while preserving the integrity of their craft.
For winemakers confronting an uncertain future, the past might hold the answers.
