Terroir 1996 banner
IVES 9 IVES Conference Series 9 Effect of terroir on the quality evolution of Cabernet-Sauvignon in Penedès A.0.C.

Effect of terroir on the quality evolution of Cabernet-Sauvignon in Penedès A.0.C.

Abstract

Le Cabernet-Sauvignon est un cépage très répandu dans la région du Penedès (Espagne) où cette variété peut bien s’adapter et donne des produits de haute qualité. La croissance végétative et la composition du fruit dépendront de la mosaïque de sols disponibles dans l’Appellation. Dans ce sens, la cartographie du sol est un des meilleurs outils pour déterminer le potentiel viticole d’une région: son utilisation permet d’évaluer les différents terroirs présents dans une région. Le but de ce travail est d’évaluer l’évolution de la qualité dès le début de la saison de croissance jusqu’au vin final, en comparant des vignes de Cabernet-Sauvignon situées sur différents types de sols. L’étude a été réalisée pendant la période 2000-2001, sur deux parcelles de Cabernet Sauvignon greffé sur 41 B et SO4, âgées de 26 et 13 ans respectivement. Les souches sont palissées et taillées en Cordon de Royat. Chaque parcelle est composée par deux types de sol très différenciés: sol profond avec du schiste sur un sol caillouteux argilo-calcaire, et un sol profond limoneux sur un sol limoneux peu profond limité par une couche pétrocalcique.
La comparaison se fait au niveau de la composition minérale des feuilles, de la qualité du raisin à maturité et des vins finis. Ces unités de sol ont été déterminées en utilisant une cartographie du sol très détaillée basée sur la méthodologie de la FAO.
Les résultats indiquent que le Cabernet-Sauvignon sur le sol profond avec du schiste montre une meilleure nutrition minérale sur les parties végétatives que celles du Cabernet-Sauvignon sur sols calcaires ou limoneux. Ce type de sol a une grande porosité et profondeur, ce qui permet une bonne croissance et distribution des racines et également un bon état sanitaire dans la zone des racines. L’évolution de la composition de raisin depuis la véraison jusqu’à la maturité suggère que les sols profonds du schiste et les sols peu profonds limoneux ont une corrélation avec la vigueur, le rendement, le poids de la baie et la couleur. La dynamique spécifique de l’eau dans le sol, la variation de la réserve hydrique utile à chaque stade phénologique peut déterminer l’amélioration de la qualité sur ces sols. D’autre part, les vins obtenus sur chaque terroir, après microvinifications, présentent des différences importantes dans l’arôme et la structure. Cela montre que la connaissance de la distribution du terroir dans de grandes régions d’Appellation d’Origine est essentielle pour optimiser les plantations en ce qui concerne la qualité.

Cabernet-Sauvignon has become a very common grapevine in the Penedès region (Spain) where this variety can be well adapted and produce high quality products. The vegetative growth and fruit composition will depend on the wide range of soils of the A.O.C. area. In this sense, soil cartography is one of the best tools to determine the viticulture potential of a region using soil mapping that quantify different terroirs presents in the area. The aim of this work is to evaluate the whole evolution quality, from beginning of growing season to final wine, comparing Cabernet-Sauvignon vineyards located in different types of soils. The study was conducted in 2000-2001 period in two Cabernet-Sauvignon vineyards grafted on 41B and SO4. Vines are 26 and 13 years old respectively and its trelling system was “cordon Royat”. Each vineyard was composed by two vastly different types of soil which effect was compared: slate-schist deep stony soil vs. lime stone clay soil and silt deep deposit vs. a shallow silt soil limited with a petrocalcic layer. Comparison refers to minera] composition of vegetative parts, grape quality in maturity and quality of wine resulting. These soil units have been determinate using very detailed soil cartography based on FAO methodology.
Results indicate that Cabernet-Sauvignon on slate-schist deep stony soil shows a better level of mineral nutrients on vegetative parts compared to calcareous or silties soils. This type of soil has large porous space and depth, allows a large root growth and distribution and also the maintenance of a good sanitary condition in the root zone. The evolution of grape composition from the veraison to harvest suggest that slate-schist deep stony soil and shallow silt soil have a correlation with vigour, yield, berry weight and colour degree. Specific dynamics of soil water, varying holding capacity and available water in each phenologic stage can determinate the increase in quality in these soils. Otherwise, wines obtained of each terroir, using microvinifications, show inportant differences in aroma and structure. That indicates that the knowledge of distribution of terroir in large A.O.C. areas is essential to optimise plantations in terms of quality.

Download the PDF

DOI:

Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

X. SORT and A.ZAYAS

Viticulture Department. Miguel Torres S.A. C/ Comerç 22. 08720 Vilafranca del Penedès. Spain

Keywords

Cabernet sauvignon, qualité de ta vendange, A.O.C. Penedès, Cartographie du sol, terroir
cabernet sauvignon, harvest quality, Penedès A.O.C., soil cartography, terroir

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

From a local to an international scale: sensory benchmarking of PDO wines. Quincy and Reuilly PDO wines (Sauvignon blanc) as a case study (France)

In a collective marketing strategy, the Protected Designation of Origin (PDO) can be used as a quality indicator. To highlight terroir specificities, it is useful to know how the wines are positioned on the local, national or international market from a sensory point of view. This is especially true for a comparison of varietal wines (e.g. Sauvignon blanc). We focus on the case of two closed Loire Valley PDO (France): Quincy and Reuilly. Three distinct tastings were organized. Firstly, at the local level comparing the 2 PDO (11 and 9 wines, 17 professional assessors); secondly at a regional level adding 3 closed PDO: Menetou-Salon, Sancerre and Pouilly-Fumé (3 wines per PDO, 16 assessors) and thirdly at an international level comparing these 5 PDO with Sauvignon Blanc wines coming from South Africa, New Zealand and Chile (1 to 3 wines per PDO, 19 assessors). All the wines were from the 2019 vintage and were considered to have a traditional elaboration process without contact with oak. A sensory descriptive analysis was performed using an aroma wheel allowing to combine a Check-All-That-Apply methodology, often used in sensory benchmarking, with a hierarchical structuration of the attributes. The aim is to facilitate data acquisition in a professional context without common training, to consider the hierarchical relationships among the attributes during the data analysis and to be able to characterize wines with a large range of sensorial variability. We use univariate, multivariate and clustering analyses. Similarities and differences between Quincy and Reuilly PDO wines and other Sauvignon blanc wines were identified. Specific attributes can distinguish the two PDO and different proximities exist with other local PDO, while clear differences were observed compared to international wines. Our study contributes to propose and discuss a method to do a wine sensory benchmarking highlighting sensory specificities linked to origin.

Read More

Climate regionalization of Uruguayan viticulture for ecological sustainability

Ecological sustainability refers to developing viticulture in adequate environmental conditions.

Read More

OPTIMIZING THE IDENTIFICATION OF NEW THIOLS AT TRACE LEVEL IN AGED RED WINES USING NEW OAK WOOD FUNCTIONALISATION STRATEGY

During bottle aging, many thiol compounds are involved in the expression of bouquet of great aged red wines according to the quality of the closure.1,2 Identifying thiol compounds in red wines is a challenging task due several drawbacks including, the complexity of the matrix, the low concentration of these impact compounds and the amount of wine needed.3,4
This work aims to develop a new strategy based on the functionalisation of oak wood organic extracts with H₂S, to produce new thiols, in order to mimic what can happen in red wine during bottle aging. Following this approach and through sensory analysis experiments, we demonstrated that the vanilla-like aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in old but non oxidized red wines.

Read More

CHARACTERIZATION OF THE VOLATILE COMPOUNDS PROFILE OF COMMERCIAL GRAPPAS OBTAINED FROM THE POMACE OF AMARONE WINES

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.

Read More

Measures to promote biodiversity in viticulture—how do socio-economic factors influence implementation?

Context and purpose. In Germany, vineyards are typically intensively managed monocultural systems shaped by low structural variability.

Read More