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IVES 9 IVES Conference Series 9 Franciacorta DOCG sparkling wine interpretation in relation to wine coming from different areas

Franciacorta DOCG sparkling wine interpretation in relation to wine coming from different areas

Abstract

[English version below]

Dans la tradition classique, les vins mousseux sont le produit d’assemblage des vins d’origine différent. La choix de la typologie du moussage (brut, extra-brut, dosage zéro, etc.) généralement est une conséquence des résultats organoleptiques atteints à la fin de le période d’affinement en bouteille. La choix de la liqueur du tirage et de la liqueur d’expédition est considérée un moyen pour particulariser et affirmer le marque d’entreprise, plutôt que mettre en valuer les caractéristiques du territoire de production.
Afin d’étudier les différences territoriales entre Franciacorta, on a réalisé un protocole de production que a prévu l’association des vins du vignoble produits dans le periode 2000-2002 avec profils organoleptiques, basés sur le binomie terroir-cepage.
L’expérience revalorise une remarquable constance des vignobles dans l’expression du pays, justifiant un assemblage que évalue ces particularité.
Les résultats obtenus indiquant aussi, que la variabilité exprimée par les vignobles cultivés dans la même région (sélection de la mésozone o unité vocationalle) est suffisant pour justifier ce approche, en mesure d’évaluer le rôle du territoire d’origine aussi dans le plus variables expressions de vins mousseux.

In the classical tradition the sparkling wines are a blend of wines with different origin. Likewise, the decision of the sparkling process typology “brut, extra brut, zero dosage” is defined from the sensorial results obtained at the end of bottle refinement. So, the choice of the “liqueur de triage” and of the “liqueur de expedition”, is to be considered a way to characterize and affirm the company mark, more than valorize the peculiar characteristics of the production areas.
In order to study the territorial differences of Franciacorta DOCG sparkling wines, in the period 2000-2002 a production protocol associated to the sensorial profile that blend different kind of wines produced in the same area was established. The dynamic concept of site evaluation was applied considering as a whole the system terroir-vine.
The experience outlines a great constancy of the vineyards expressing its own characteristics, when its relative to same area, justifying a blending that increased the value of the peculiar characteristics. The results indicate that the expressed variability from the wines obtained from the vineyards in the same area, justify a way of producing that able to valorize the territory’s importance in all different sparkling processes.

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Publication date: January 12, 2022

Issue: Terroir 2004

Type: Article

Authors

Porro D., Stefanini M.* and Iacono F.**

*Istituto Agrario S. Michele all’Adige
**Azienda Agricola Fratelli Muratori

Keywords

Site evaluation, blending, sensory analysis

Tags

IVES Conference Series | Terroir 2004

Citation

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