Terroir 1996 banner
IVES 9 IVES Conference Series 9 The« Sigales’ method »

The« Sigales’ method »

Abstract

Le comportement de la vigne est étroitement lié aux propriétés hydriques des sols surtout dans leurs parties profondes. Cette importance majeure des variables les moins accessibles à l’observation rend difficile la réalisation de cartes de sols pertinentes.
Connaissance et expérience du vigneron sont extrêmement riches d’informations.
C’est pourquoi il est placé au cœur de la réflexion, de façon à ce que les compétences scientifiques et techniques des experts et les observations pratiques des hommes de terrain s’enrichissent mutuellement.
Cette « méthode » est basée sur un système de réunions, de formation, qui permet une validation systématique en salle et sur le terrain des hypothèses de spatialisation cartographique.
Ainsi, avec des moyens raisonnables, deux buts sont atteints : la création de documents cartographiques validés et adaptés et la formation des vignerons, acteurs principaux de la filière viticole.

The behaviour of the grape plant is directly related to the availability of water in the deep and very deep ground layers. This major influence of the less accessible variables makes creation of relevant soil maps difficult.
The knowledge and the experience of the wine grower are the keys to gather meaningful information.
In the « Sigales’method » we try first to give sense to the observations of the wine growers and of their technical team by collective work. Then we draw more accurate maps that ve validate outside with them.
With affordable efforts we achieve two goals : validated and accepted maps and educated wine growers.

DOI:

Publication date: February 15, 2022

Issue:  Terroir 2002

Type: Article

Authors

Isabelle LETESSIER and Cédric.FERMOND

SIGALES Etudes de Sols et de Terroirs – 453 route de Chamrousse 38410 • St Martin d’Uriage (Fr)

Contact the author

Keywords

terroirs viticoles, pédagogie, cartographie, étude des sols
“viticultural terroirs”, pedagogy, cartography

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

Cooling the berries, protecting the vines: techniques for managing grapevines during periods of extreme heat

In this video recording of the IVES science meeting 2025, Alena Wilson (University of Torino, Alba, Torino, Italy) speaks about techniques for managing grapevines during periods of extreme heat. This presentation is based on an original article accessible for free on OENO One.

Key genes in rotundone biosynthesis are affected by temperature, light, water supply, and nitrogen uptake

Rotundone accumulation and biosynthesis is a complicated process. Previous research highlighted that these phenomenons were affected under ecophysiological conditions by viticultural practices (e.g. defoliation or irrigation). Individually, these practices often impact several abiotic factors that are difficult to separate such as temperature, water or nitrogen status, or radiation. Such dissociation can be achieved under controlled environmental conditions using potted vines.

Impact of organic inputs on soil biodiversity in vineyard systems. A monitoring approach during 20 years

Conventional vineyard practices have lead in many environmental disturbances as erosion, soil compaction, loss of organic matter and soil biodiversity, water contamination

FIRST APPLICATION OF LACHANCEA THERMOTOLERANS IN THE FERMENTATION OF “VINO SANTO” AS BIOLOGICHAL ACIDIFIER.

The exploitation of secondary metabolic pathways of non-Saccharomyces yeasts is a promising approach to protect traditional wines from the ongoing climate change, which can alter their peculiar features by modifying the chemical composition of grape musts. In this regard, an interesting example is the sequential inoculum of Lachancea thermotolerans and Saccharomyces. Cerevisiae. The aim of the sequential inoculum is to increase titratable acidity by lactic acid accumulation, to lower pH and to reduce the alcohol and acetic acid content in wine.

Proposal of a procedure for sensory characterisation of wines from different subareas of a same D.O.C. (V.Q.P.R.D.)

In the course of the present work, which is the first part of a study on the “characterization of Barbera dell’Oltrepo Pavese D.O.C.” 30 wines Barbera from 1993 vintage have been compared only regarding their sensory characteristics. An unstructured scale card, composed by 15 descriptors have been used.