<p>Cadmium contamination in vineyard farming is a global concern due to industrial and human activities like fertilizers, pesticides, and proximity to mines and smelters. In vineyard soil, cadmium is found in various forms, including bioavailable and residual. Soil properties, such as pH, organic matter, and clay, significantly influence its availability and movement. Grape variety and rootstock planting significantly alter soil cadmium speciation, increasing active and decreasing stable fractions and achieving stability over time by preventing elevated Cadmium levels. Cadmium makes it harder for grapevines to absorb nutrients and water, slows their growth, and causes oxidative stress. This leads to physiological and molecular responses of adaptation, tolerance, and resistance. Various grape cultivars and rootstocks exhibit distinct adaptations, tolerances, and resistances based on concentration, duration, and genotype. Elevated concentrations of cadmium in grape fruits provide significant food safety concerns. Although grapes are not heavy metal accumulators, they may pose environmental carcinogenic and/or non-carcinogenic risks to humans. Cadmium concentrations in vineyard soils, grapes, wine, and monthly cadmium consumption exceed the Food and Agriculture Organization and World Health Organization's permissible limits. The maintenance of soil at neutral to alkaline pH, use of hyperaccumulator plant straws, intercropping with hyperaccumulating plants and non-hyperaccumulating grape varieties, alongside the application of brassinosteroids, chitosan-putrescine nanoparticles, and putrescine with carbon quantum dots, represents a promising eco-friendly approach to mitigate cadmium absorption and accumulation in grapes and related products. This review enhances our understanding of Cd behavior in vineyard agriculture and stresses the significance of adopting eco-friendly solutions to reduce its influence.</p> Graphical Abstract <p></p>