Terroir 1996 banner
IVES 9 IVES Conference Series 9 The social construction of wine-growing areas: the “Graves de Bordeaux”

The social construction of wine-growing areas: the “Graves de Bordeaux”

Abstract

Graves de Bordeaux» est une des rares appellations à porter le nom d’un terroir, au sens agronomique du terme. Et ce territoire vitivinicole présente une relative unité géographique, de Langon à Bordeaux sur la rive gauche de la Garonne. Pourtant l’histoire et les hommes ont finement mis en valeur les nuances du milieu géographique pour que la variété des organisations sociales se traduise par des territoires variés avec, coupant l’appellation Graves en deux, l’affirmation du Sautemais et, au sein même de l’aire d’appellation, l’individualisation des Graves de Pessac-Léognan, sans oublier les appellations Barsac et Cérons.

“Graves de Bordeaux” is one of the few wine appellations that has the name of the soil where it grows. The wine growing area is relatively unified from Langon to Bordeaux on the left bank of the Garonne. Nevertheless the geographical differences have been well exploited along the history so that the diversity of social organizations could be related to different wine areas such as the Sautemais appellation that separates the Graves region in two parts. The Pessac-Léognan appellation is as well located inside the Graves appellation area and last but not least the Barsac and Cerons appellations

Download the PDF

DOI:

Publication date: February 16, 2022

Issue: Terroir 2002

Type: Article

Authors

Jean-Claude HINNEWINKEL

CERVIN /Université Michel de Montaigne-Bordeaux3 -33607 PESSAC Cedex

Keywords

terroir, AOC, organisation, structure, histoire
terroir, AOC, organization, structure, history

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

NEW INSIGHTS INTO THE EFFECT OF TORULASPORA DELBRUECKII/SACCHAROMYCES CEREVISIAE INOCULATION STRATEGY ON MALOLACTIC FERMENTATION PERFORMANCE

Winemaking is influenced by micro-organisms, which are largely responsible for the quality of the product. In this context, Non-Saccharomyces and Saccharomyces species are of great importance not only because it influences the development of alcoholic fermentation (AF) but also on the achievement of malolactic fermentation (MLF). Among these yeasts, Torulaspora delbrueckii allows in sequential inoculation with strains of S. cerevisiae shorter MLF realizations [5] . Little information is available on the temporal effect of the presence of T. delbrueckii on (i) the evolution of AF and (ii) the MLF performance.

Read More

Effect of cytokinin and auxin application on double cropping performance in Vitis vinifera: preliminary findings

Double cropping is a novel technique, driven by the extension of the growing season caused by global warming.

Read More

Terroir characterization from cv. Merlot and Sauvignon plots follow-up within the scope of wine-production : “Vins de Pays Charentais” in the Cognac eaux-de-vie vineyard area

Dans les études des terroirs, il est souvent délicat d’établir des zonages et de mesurer les effets de l’environnement sur les vins. Avec plus d’un million d’hectares dans l’aire d’appellation délimitée, le terroir du célèbre vignoble de Cognac est bien connu pour ces eaux-de-vie et ainsi divisé en 6 crus.

Read More

Analysis of vineyard soil after mulching with municipal solid waste (MSW)-compost

The use of compost as amendment in agriculture is a well-established practice, strongly recommended for numerous benefits.

Read More

Combined use of leaf removal and natural shading to delay grape ripening in Manto negro (Vitis vinifera L.) under deficit irrigation 

The increasingly frequent heat waves during grape ripening pose challenges for premium wine grape production. This makes the development of irrigation and canopy management techniques of great importance to maximize yield and grape quality. A field experiment was carried out during 2021 and 2022 using Manto negro wine grapes to study the effect of two irrigation strategies and different light exposure levels on grape quality.

Read More