Terroir 1996 banner
IVES 9 IVES Conference Series 9 Methodology and zoning of A.O.C. natural soils. Example of “Pic Saint-Loup”

Methodology and zoning of A.O.C. natural soils. Example of “Pic Saint-Loup”

Abstract

[English version below]

Les travaux menés, dans le cadre du programme départemental pour la connaissance et la valorisation des terroirs viticoles, sur l’aire A.O.C. Coteaux du Languedoc / Pic Saint-Loup ont permis d’appliquer à l’échelle d’une Appellation d’Origine Contrôlée (13 communes), une méthodologie d’étude axée sur les aspects sol/climat/topographie qui concourent à l’identification des terroirs naturels, facteurs de typicité des vins. Dans un premier temps, un «diagnostic» de l’ensemble des critères du milieu naturel a été réalisé. Après avoir défini le cadre géologique, une prospection agro-pédologique au 1/10.000ème a permis de cartographier les différentes unités de sol ainsi que leurs positions topographiques. Les conditions climatiques sont également précisées d’un point de vue statistique (stations météo au sein de l’aire et stations limitrophes).

Dans un second temps, il était intéressant d’associer plus étroitement ces caractéristiques agro­environnementales à la culture de la vigne et à l’élaboration d’un vin typique. On approche ainsi au plus près de la notion de «terroir». Dans ce cadre, une singularité bioclimatique du Pic Saint-Loup a été identifiée sur la base de 3 indices viticoles corrélés à des caractéristiques intrinsèques et spécifiques des vins du Pic Saint-Loup. Les différentes unités de terroir naturel ont été cartographiées (typologie du sol, avec une estimation de la disponibilité en eau, associée au bilan radiatif) et décrites sous les différents aspects qui font leurs identités.

The works led, within the local program for the knowledge and the valorization of the wine soils, on the area A.O.C. Coteaux du Languedoc / Pic Saint-Loup allowed to apply on the scale of a registrated appellation origin (13 municipalities), a methodology of study centered on aspects ground/climate/topography which contribute to the identification of natural soils, factors of typical wines. At first, a «diagnosis » of ail the criteria of the natural environment was realized. Having definite the geologic frame, an agro-pedological prospecting to the 1/10.000th allowed mapping the various unities of ground as well as their topographic positions. The climatic conditions are also clarified by a statistical point of view (meteorological stations within the area and bordering stations).

In a second time, it was interesting to associate more strictly these agro-environmental characteristics to the culture of the vineyard and to the elaboration of a typical wine. One approaches so in closer the notion of “soil”. In this frame, a bioclimatic peculiarity of the Pic Saint Loup was identified on the basis of 3 wine indicators correlated in intrinsic and specific characteristics of wines of Pic Saint Loup. The various units of natural soil were mapped (typology of ground, with an estimation of the availability in water, associated to the radiative assessment) and described under the various aspects which make their identities.

DOI:

Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

Jean-Paul STORAÏ (1), Jean-Luc TONDUT (2)

(1) Conseil général de l’Hérault – 1000 rue d’Alco – F. 34087 Montpellier cedex 4
(2) Association Climatologique de l’Hérault – 85 avenue d’Assas – F 34000 Montpellier

Keywords

méthodologie, terroir naturel, sol, climat, viticulture
methodology, natural soil, ground, climate, vine growing(2) Association Climatologique de l’Hérault – 85 avenue d’Assas – F 34000 Montpellier

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

TCA – A status report on South African cork closures

Cork taint decreases the commercial value of wine as tainted wines are rejected by consumers. Although other compounds in wine and cork can also be responsible for causing a taint, 2,4,6-trichloroanisole (TCA) is regarded as the primary cause of cork taint. As cork taint is often used in marketing campaigns against natural cork closures,

Terroir in Tasting: A sensory approach for marketing fine Australian wines of provenance as memorable experiences

Aims: Establishing an image of fine wine through the Geographical Indication (GI) system is of interest to the Australian wine sector. Beyond provenance, the sensory experience of fine wine is often linked to consumption with appropriate foods. For this purpose, studies were undertaken to understand consumer perceptions of what

First results obtained with a terrain model to characterize the viticultural «terroirs» in Anjou (France)

En Anjou, une méthode de caractérisation des terroirs viticoles a été développée. Elle utilise un modèle de terrain basé sur la profondeur de sol et son degré d’argilisation.

SENSORY PROFILES AND EUROPEAN CONSUMER PREFERENCE RELATED TOAROMA AND PHENOLIC COMPOSITION OF WINES MADE FROM FUNGUSRESISTANT GRAPE VARIETIES (PIWI)

Planting grape varieties with several resistance loci towards powdery and downy mildew reduces the use of fungicides significantly. These fungus resistant or PIWI varieties (acronym of German Pilzwiderstandsfähig) contribute significantly to the 50% pesticide reduction goal, set by the European Green Deal for 2030. However, wine growers hesitate to plant PIWIs as they lack experience in vinification and are uncertain, how consumer accept and buy wines from these yet mostly unknown varieties. Grapes from four white and three red PIWI varieties were vinified in three vintages to obtain four diffe-rent white and red wine styles, respectively plus one rosé.

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.