Animals in vineyards a growing trend

Winegrowers around the world are reintroducing animals into vineyards, swapping chemicals and machinery for horses, sheep and birds. Driven by environmental concerns and rising oil pressures, the move is boosting soil health while cutting costs and emissions.

Across major wine regions, animals are reclaiming a traditional role in vineyard management. Notably in France, Southern Europe, Italy and Germany as well as in New Zealand, Australia and California, where livestock integration is more established.

Horses are being used for ploughing, reducing soil compaction compared to tractors and improving structure, while sheep graze between rows, to control weeds. Research published in journals such as Agriculture, Ecosystems & Environment shows that sheep grazing can reduce the need for herbicides and mowing without harming grape yields, while also contributing organic matter to soils.

Pigs, chickens and ducks are also joining the mix, tackling pests, clearing undergrowth and naturally fertilising soils. Larger producers are adopting the approach, reflecting both ecological and economic appeal.

It is especially established in France and Southern Europe, where sheep grazing is widely used in agroecological programmes. It is also growing in Italy, Germany, Austria, and Switzerland, particularly in organic and biodynamic vineyards. Outside Europe, it is seen in New Zealand and Australia, where livestock integration is more established, and in California, where sheep are increasingly used for seasonal grazing and weed control.

Though more labour-intensive, animal integration reduces reliance on fossil fuels and chemicals. For many growers, it offers a practical, sustainable alternative, and the visible presence of animals in vineyards is proving popular with visitors, adding an element of tradition and appeal to modern wine tourism.