How a South African vineyard is making better wine thanks to cattle and ducks
Regenerative Agriculture at Hartenberg Wine Estate
Regenerative Agriculture at Hartenberg Wine Estate
Hartenberg Wine Estate, located near Stellenbosch, has become the first vineyard in South Africa to receive international certification for regenerative farming. The estate earned the Ecological Outcome Verification from the Savory Institute in the United States in 2025. This certification acknowledges their efforts in adopting viticulture practices that enhance soil health and promote biodiversity.
The estate employs cattle to graze cover crops between vineyards. This practice contributes to soil health through the natural effects of cattle saliva, dung, and urine. The presence of dung beetles helps integrate manure into the soil, enhancing fertility. The farm has eliminated the use of pesticides and herbicides for the past two years, further supporting biodiversity with the presence of wasps, butterflies, bees, and other insects. Additionally, sheep and runner ducks contribute to soil enrichment by controlling pests like snails and slugs.
To provide scientific insights into regenerative viticulture, Stellenbosch University initiated the Regenwine project in 2025. This three-year study involves 11 scientists and six students from various disciplines, including agronomy, animal science, viticulture, and soil science. The research aims to assess the impact of regenerative practices on creating climate-resilient farming systems.
Regenerative Agriculture at Hartenberg Wine Estate Hartenberg Wine Estate, located near Stellenbosch, has become the first vineyard in South Africa to receive international certification for regenerative farming.
Preliminary findings from the project indicate promising results. Viticulture master's student Dylan Endeacott, funded by South Africa Wine, conducted studies comparing grape and wine output from cattle-grazed and non-cattle-grazed plots. The grazed vineyards produced smaller berries, which typically lead to higher quality wines.
Reynie Oosthuizen, head winemaker at Hartenberg, noted that vineyards with livestock exhibited nearly 0.5% lower alcohol content and increased levels of anthocyanins and tannins, contributing to the wine's structure and finesse.
Hartenberg Wine Estate's adoption of regenerative viticulture demonstrates the potential for historical wine estates to innovate and adapt sustainable practices, even those dating back to 1692.
Based on reporting by Africanews.
