Sheep Where Wine is Produced
On the “Bellevue” estate in the municipality of Meillard, France, an unusual sight appears: sheep grazing among the vines. Sylvain Ray, a sheep breeder from the region, has been combining sheep farming and viticulture for four years in a practice called vitipastoralism, where sheep help maintain the vineyard during winter months. This approach benefits both the vineyard and the sheep, contributes to ecosystem preservation, reduces carbon emissions, and allows for organic vineyard maintenance without the need for machinery and additional costs.
Sylvain Ray owns around 220 sheep and lambs of the Ile de France breed and, through his work in the “Central Massif Breeders” network, promotes ethical livestock farming aimed not only at food production but also at environmental preservation and better animal treatment. In his approach, animal well-being plays a key role: happy and relaxed sheep produce higher quality meat. Moreover, sheep grazing in the vineyard improve soil structure and support the natural cycle of the vines.
Vitipastoralism in Practice
During winter, sheep graze freely in the vineyard, cleaning the soil and removing weeds, which reduces the need for mowing and herbicides. The sheep naturally perform work that would otherwise require machines and fuel, reducing carbon emissions. Sylvain’s goal is to promote a sustainable agricultural model and encourage people to appreciate organic food production.
The sheep work in the vineyard without damaging the vines. When winter ends and the budding season begins, the sheep are removed as they are trained not to eat vine buds, allowing the vineyard to develop naturally without additional maintenance costs or labor.
Connection to the Local Community
Ray is not alone in this mission. Together with the president of the Saint-Pourçain livestock association, he has joined forces to expand the use of vitipastoralism and promote a model of cooperation between sheep breeders and winegrowers. Through this initiative, farmers in Meillard have managed to reduce the use of pesticides and herbicides in vineyards, creating a product with high environmental value (HVE).
Food Self-Sufficiency and Local Gastronomy
Another benefit of this system is the potential to increase livestock self-sufficiency. During the winter, the sheep feed on the grass and plants they find in the vineyard, reducing the need for additional feeding. At the end of spring, Ray allows his sheep access to pastures to restore energy and nutrients for the next season.
Ray also collaborates with local restaurants, where his lamb meat is prepared and served. The restaurant “L’Auberge de Meillard” offers meat from Ray’s flock, further connecting this agricultural practice to the local community. In this way, the concept of vitipastoralism becomes not only an agricultural innovation but also a part of local gastronomy and cultural offerings, encouraging people to consume food sourced from their immediate environment.
Conclusion
Through his work, Sylvain Ray demonstrates how livestock and viticulture can be combined in a way that brings ecological and economic benefits. Vitipastoralism is not just a method of raising sheep or maintaining vineyards; it is a concept of sustainable agriculture that respects nature and promotes the idea of ecological production, with the support of the local community and the promotion of authentic gastronomic products.
Source: Masif Centrale, FR