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IVES 9 IVES Conference Series 9 Characterization of “territoires” throughout the production of wines obtained with withered grapes: the cases of “Terra della Valpolicella” (Verona) and “Terra della Valle del Piave” (Treviso) in Northern Italy

Characterization of “territoires” throughout the production of wines obtained with withered grapes: the cases of “Terra della Valpolicella” (Verona) and “Terra della Valle del Piave” (Treviso) in Northern Italy


[English version below]

Dans la définition et la description d’un “territoire” (“terra” en italien), avec les facteurs du milieu et génétiques, un rôle important est joué par ceux agronomiques, techniques et de culture qui contribuent à caractériser le produit d’une zone spécifique. La production des vins obtenus à la suite d’une déshydratation partielle des raisins peut être considérée un intéressant exemple de caractérisation d’un «territoire». La Valpolicella, une région collinaire au nord-ouest de Vérone (Italie) est célèbre non seulement pour le vin qui porte le même nom, mais aussi pour le Recioto et l’Amarone qui sont obtenus à la suite d’une déshydratation des raisins en post-récolte. Le procédé de la déshydratation est obtenu avec des méthodes traditionnelles ou, plus récemment, avec de nouveaux systèmes de perte d’eau (intensité et vitesse) avec des conséquences sur la physiologie de la baie et les aspects qualitatifs du vin. Une comparaison entre une déshydratation rapide et une lente a été effectuée sur la variété Corvina et on reporte des données biochimiques et moléculaires liées à des paramètres qualitatifs (anthocyanine, resvératrol). Un deuxième exemple est représenté par la «Terra della Valle del Piave» et son vin Raboso Piave, souvent caractérisé par un goût assez désagréable dû aux polyphénols qui ne sont pas équilibrés et mûrs. L’application de la technique DMR (Doppia Maturazione Ragionata -Double Maturation Raisonnée) permet de résoudre ce problème: on reporte les données concernant l’effet de l’application de cette technique sur les propriétés organoleptiques du vin.

In the definition and description of a “territoire” (“terra”, in Italian), together with environmental and genetic factors, an important role is also played by agronomic, technical, and cultural aspects that contribute to characterize the produce of the specific area. The production of wines obtained following partial dehydration of harvested grapes may be considered as an interesting example of “territoire” characterization. Valpolicella, a hilly area North-West of Verona (Italy), is famous not only for its homonymous wine but also for the Recioto and Amarone that are obtained following dehydration of harvested grapes. The withering process is accomplished with traditional methods, or, in recent years, with new drying systems differently affecting the loss of water process (rate, intensity) with consequences on berry physiology and wine quality traits. Slow and rapid dehydration rates have been compared and some biochemical and molecular parameters linked to quality aspects (anthocyanins, resveratrol) have been monitored in the cv Corvina. A second example is represented by “Terra della Valle del Piave” and its Raboso wine, characterized by a strong and sometimes unpleasant taste, due to unbalanced polyphenol content. The application of the DMR technique (cluster bearing canes detached and berries allowed to over-ripen in the field) solves this problem: results concerning organoleptic evaluations of grapes and wines obtained using this technique are reported.


Publication date: January 12, 2022

Issue: Terroir 2004

Type: Article


P. Tonutti (1), G. B. Tornielli (2), G. Cargnello (3)

(1) Department of Environmental Agronomy and Crop Science – University of Padova – Sede di Conegliano Viale XXVIII Aprile, 14, 31015 Conegliano – Treviso (Italy)
(2) CIVE – University of Verona Via della Pieve 64, 37029 San Floriano-Verona (Italy)
(3) SOC Tecniche Colturali – Istituto Sperimentale per la Viticoltura Viale XXVIII Aprile, 26 31015 Conegliano – Treviso (Italy)

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Over-ripening, dehydration techniques, post-harvest, organoleptic quality, sensory evaluation


IVES Conference Series | Terroir 2004


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