for Vineyards and Wine Quality
Or More Decrease in Fungicides
Average Increase in Harvest Yield
Average Increase in Fruit Set
Thermaculture can solve your vineyard needs with astounding, and cost effective results.
Since 2007, Agrothermal Systems has pioneered Thermaculture®, a patented, sustainable solution for managing vineyards through the application of heat. This innovative technology applies heat to vines from tractor-pulled machines at various stages throughout the growing cycle. Benefits include:
Disrupt insect and fungal development by briefly raising air temperatures enough to kill spores and small pests. Fungicides and insecticides can be cut by 50% or more, avoiding added costs, health consequences for workers, the agricultural community and consumer.
Fruit Set & Yield
Heat raises the plant temperature to the levels needed for optimal fruit set and growth, even in cold, wet weather. Customers achieve an average 24% increase in fruit set and 20% improved yields through the fuller, heavier, healthier bunches.
Using Thermaculture pays for itself over and over again. Through increased yields, reduced chemical costs, and more efficient use of labor, your bottom line has no where to go but up.
Activate the plant self-defense system and increase its production of phenol and antioxidants – the main flavonoids in wine. The resulting wine exhibits enhanced flavor profiles, increased aromatic definition, and smoother texture.
Case Studies & Resources
US Patent covers Thermaculture® methodology for managing plant physiology & productivity.
Caltec Ag research confirms that high heat levels are more effective than fungicides to eliminate Powdery Mildew mycelium. In a study just released by Caltec Ag of Modesto, CA. Agrothermal Systems® heat-treatments "...provided significantly better control/eradication...
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Deliver the benefits of Thermaculture through these state-of-the-art machines
“Since 2013 I have been blind tasting wines from Thermaculture treated vineyards and consistently noted improved flavor characteristics in comparison to wines made from untreated vines from the same blocks. Reds such as Pinot Noir, Cabernet Sauvignon and Merlot have all shown more aromatic fruit definition and improved palate texture, whilst the Chardonnays have often exhibited more concentration.”
“Our replicated trials on Chardonnay, Pinot Noir and Cabernet Sauvignon using heat alternated with fungicide produced the same clean results as a traditional chemical only protocol, but reduced fungicide use by 50%... it is clear the potential for heat treatments in combination with fungicides to control Powdery Mildew is very promising and one that growers might seriously consider.”
“We couldn’t be happier with the 2016 results we saw. Not only did we get higher fruit set and yields on our Pinot Noir, Cabernet Sauvignon and Chardonnay, but we cut our pest control costs to just a fraction of what was normally used in our vineyards, and the wine was definitely better.”
“By using this technology, we can decrease our dependency on conventional chemicals, and improve our ability to increase production of our own estate fruit. This leads us to rely less on outside fruit contracts, and focus on the Terroir of Barrel Oak.”