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The use of pyrogenic charcoal (biochar) as a soil amendment in agriculture has ancient origins. It aims to improve soil fertility by changing the soil’s chemical and physical properties. Furthermore, today biochar is of interest for its long-term carbon fixation effect. Given the high potential of biochar for water and nutrient retention, its use in viticulture may potentially compromise grape and wine quality, since moderate water deficit and limited nitrogen availability are necessary pre-conditions for high quality grape production. The aim of this study was to identify the effects of biochar as a soil amendment on grape and wine quality. The study showed that the addition to soils of pure biochar and biochar enriched with compost did not negatively affect organoleptic properties of the wine. Furthermore, there were no significant differences between volatile organic compounds (VOCs) in wines made from biochar-treated grapevines and those of the untreated control. Pure biochar and biochar moderately enriched with compost as soil amendments did not permanently change nitrogen availability in the soil, nor did they alter the vegetative growth or productivity of the vines. Therefore, the use of biochar in viticulture can be recommended to correct the pH of the soil and for long-term carbon sequestration, as no negative side effects are to be expected and the quality of the grapes and wines is not affected.