Minimally invasive olive cultivation
Maximum space for trees and nature
Terroir prerequisite
- Higher average summer temperatures and mild winters due to climate change
- microclimatically favorable situation due to south-facing, wind-protected valley locations of the olive groves (65/13 trees)
- high light enjoyment of approx. 2600 hours p.a. (Ihringen), with an upward trend
- Cold air drainage due to terrain gradient
- well draining loess soil without waterlogging
The basic conceptual idea is to intervene as little as possible in the local biome on the basis of current data and studies in all areas and techniques of olive cultivation (see above, cf. viticulture). On the one hand, this results in optimized health and longevity of the olive trees in terms of sustainability. On the other hand, nature is given as much space as possible without the use of fossil fuels and with a minimal CO2 imprint.
As a contribution to the revitalization of the old Kaiserstuhl mixed landscapes in the sense of oleavitic culture, biodiversity is increased and symbiotic relationships between trees and vines are promoted, among other things
“An integral part of this concept of working by hand is also to allow the olive trees, animals and people to rest in this natural environment.”
Compared to viticulture, the work involved in olive growing is manageable and is mainly characterized by pruning, but especially the very time-consuming harvest.
“The aspect of sustainability was taken into account, among other things, by removing and rejuvenating the olive trees, which are on average 80 to 100 years old, instead of clearing, burning and replanting the original grove, which is common practice in Andalusia.”
Pruning
- the trees were pruned in Andalusia in spring 2018, triggering rejuvenation due to their high degree of sprouting capacity
- the first training pruning was carried out for the first time in spring 2024 and will continue to be carried out annually
- The aim is to achieve the best possible thinning of the foliage, which is necessary for the development of the fruit
- the 3 to 4 main branches are formed as a vase, which is characterized by the central thinning of the bush-like branches
- in order to enable olive harvesting without ladders, the trees will be kept low and spreading out to the sides in future
“Harvesting takes place at an early stage of veraison when the color change from green to purple begins. Particular care is taken here to avoid pressure damage or similar, which can oxidize quickly and lead to off-tones. The olives are picked by hand without exception, without the usual use of nets, rakes or other aids. The fruit is collected in small boxes weighing 10 kg and taken as quickly as possible to the olive mill, which is installed less than 10 minutes away in the wine cellar.”
Plant protection
- no infection pressure to be expected due to import of trees with health passports and absolute insularity
- no introduction of herbicides or pesticides
- in particular, no copper application against downy mildew of the olive, which is also practiced elsewhere in plants for the production of absolute premium oils (see viticulture)
- manual selection of isolated infected leaves
Selective irrigation
- Water supply via several large tanks with taps in the field if necessary
- Targeted hose irrigation of the individual trees as required through irrigation pipes directly adjacent to the root balls, which are also conducive to soil aeration
- Consequently, only minimal consumption of the increasingly important resource “water” through evaporation or unnecessary irrigation
“Now that the olive trees have survived various adverse conditions this spring, they have produced a lush crop. If they continue to develop well, the production of high-quality olive oil is on the cards for the first time.”