Terroir 2004 banner
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.

DOI:

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

Related articles…

Influence of short-time skin maceration combined with enzyme treatment on the volatile composition of musts from fresh and withered fiano winegrapes

AIM: The increasing market competitiveness is promoting the production of special dry wines with distinctive characteristics, obtained either from minor winegrape varieties and/or the inclusion of partially dehydrated grapes.

Topographic modeling with GIS at Serra Gaúcha, Brazil: elements to study viticultural terroir

Brazil is historically known at the international wine market as an importer, eventhough in the last decades there was an increase in quantity and quality of the internal production. Nowadays, about 40% of fine wines comsuption of the country are national ones. The main production region is called Serra Gaúcha, where the natural conditions are heterogeneous and viticulture is develloped in small properties, mainly done by the owners family.

How do different oak treatment affect the sensory composition of Chenin blanc wines over time?

Wooden barrels have been the preferred method for oak maturation for wines, but the use of alternative oak products, such as staves and oak chips have increased in South Africa due to lower production costs. This study investigated the effect of different oak products used during fermentation and ageing on the sensory profile, degree of liking and perceived quality of a South African Chenin blanc wine. The different wine treatments included an unoaked tank control wine, wines matured in 5th fill barrels, wines matured in new barrels from three different cooperages, and wines matured in 5th fill barrels with stave inserts from two different cooperages.

Xylem vessel blockages in grape pedicel growing in tropical climate observed by microtomography

In grape berry pedicel, xylem hydraulic conductance can be impaired by blockage deposition in the lumen of xylem elements. However, the varietal difference of the interruptions has not yet been characterized. In this preliminary work, we utilized synchrotron x-ray computed microtomography experiments performed at MOGNO beamline (LNLS – Brazil) to identify possible blockage sites in natural grape pedicel xylem. For this, we imaged dehydrated pedicel’s stem portion from the Niagara Rosada variety in three different phenological stages (Pre-veraison (PreV), veraison (V) and post-veraison (PostV). The reconstructed tridimensional images with a voxel size of 1.16 µm were segmented for the identification of xylem vessel lumens. After analysing one pedicel stem per stage, we identified 658 vessels without occlusion throughout his axial plane and 41 in which we could identify possible interruptions.

How to improve the success of dead vine replacement: insights into the impacts of young plant‘s environment 

Grapevine faces multiple biotic and/or abiotic stresses, which are interrelated. Depending on their incidence, they can have a negative impact on the development and production of the plant, but also on its longevity, leading to vine dieback. One of the consequences of vine dieback on production is the increased replacement rate of dead or missing vines within a parcel.