Vitis vinifera, commonly known as the grapevine, is an emblematic plant that has been cultivated for thousands of years. Native to the Mediterranean and Western Asia, it is now widespread in temperate and subtropical climates. A member of the Vitaceae family, this climbing plant is distinguished by its woody stems and deciduous, lobed, serrated leaves. It can grow to several meters in length, clinging to its surroundings with vigorous tendrils.
In the botanical garden of Au Bois Vert, located in Ivato near Antananarivo, the grapevine takes pride of place, illustrating the balance between natural beauty and agricultural utility. Indeed, its bunches of fruit, the grapes, vary in color from green to dark purple to red. Their juicy appearance and sweet taste make them a visual and sensory asset particularly appreciated by visitors.
What’s more, Vitis vinifera or Grapevine thrives best in well-drained, sunny soils. Its discreet flowers, gathered in bunches, appear in spring, heralding future harvests. In summer and autumn, the grapes mature, offering a spectacle that’s as pleasing to the taste buds as it is to the eye. This perennial plant also has a long lifespan, so some hundred-year-old vines continue to produce fruit.
Finally, at Bois Vert, grapevine help to create a soothing atmosphere while raising awareness of their importance in local and global ecosystems. It harmoniously complements the region’s hotels, restaurants and lodges, adding a natural, refreshing touch to their landscaped surroundings.
Plant use
Vitis vinifera is one of the most versatile and valuable plants, particularly known for its fruit—grapes. Their use spans a wide range of domains, from food and cosmetics to traditional medicine. One of the most well-known uses remains wine production. Indeed, the fermentation of grapes gives rise to a beverage that is emblematic of many cultures: wine. This transformation varies depending on the grape varieties and terroirs, offering an incredible diversity of flavors and textures. In addition, dried grapes, or raisins, produced through dehydration, are a natural source of energy and are often used in baking and cooking. On the medicinal side, the vine also has noteworthy properties. Grape seeds contain powerful antioxidants, such as polyphenols, which help protect the body against cellular aging. Grape seed extract is also used in many cosmetic products for its regenerative properties. Vine leaves, for their part, are enjoyed stuffed in Mediterranean cuisine, showcasing a rich and varied culinary use. As for vine shoots, they are sometimes used as fuel or raw material for artisanal weaving. In the Au Bois Vert botanical garden, the vine serves as an educational tool to raise visitors' awareness of the importance of this plant in agricultural ecosystems. It is also part of the site's sustainability approach, highlighting its many ecological benefits. Thus, whether in a restaurant, hotel, or lodge, the vine perfectly embodies the harmony between nature and human culture.
Key information
| Common name | Grapevigne |
| Scientific name | Vitis vinifera |
| Origin | Mediterranean regions and Western Asia |
| Natural habitat | Temperate and subtropical regions |
| Life cycle | Perennial |
| Flowering period | Spring |
