Terroir 1996 banner
IVES 9 IVES Conference Series 9 Landscape study of the Suzette rural district. A vineyard in the heart of the Dentelles de Montmirail

Landscape study of the Suzette rural district. A vineyard in the heart of the Dentelles de Montmirail

Abstract

[English version below]

Le territoire de Suzette se développe sur un grand coteau viticole et boisé situé au cœur du site naturel des Dentelles de Montmirail (40km au nord d’Avignon). Ce site est à la fois l’un des pôles d’attraction touristique du département et le lieu d’une production viticole renommée (Gigondas, Vacqueyras, Beaumes de Venise, … ). Cet ensemble remarquable de terrasses viticoles et de crêtes rocheuses et boisées, forme un des paysages emblématiques du Vaucluse. La commune est actuellement soumise à une importante pression foncière due à une forte demande résidentielle. Le paysage du coteau forme et possède de ce fait un patrimoine culturel de valeur et une image de marque importante pour la production viticole locale. Ce paysage, assez exceptionnel pourrait cependant se transformer sous l’effet d’une urbanisation mal maîtrisée. L’objectif de l’étude est donc d’alimenter la réflexion sur la politique urbaine à mener pour assurer la préservation de ce paysage. L’étude présente les éléments qui structurent le site, évalue les différentes zones de sensibilité et propose des recommandations pour un développement harmonieux du village dans le cadre d’une mise en valeur de l’ensemble. Cette présentation est suivie par une réflexion sur l’évolution du paysage liée au développement de la viticulture sur la commune et sur les rapports entre production viticole et protection/ valorisation des coteaux où cette production est assurée.

The area of the village Suzette expands on a wine producing and wooded hillside, located in the heart of the natural site of the Dentelles de Montmirail. The site of the Dentelles is a touristic center of attraction of the department, and is renowned for its local wine producing (Gigondas, Vacqueyras, Beaumes de Venise, … ). This unity, notable for its vine terraces and its rocky and wooded ridges, composes one of the emblematic landscapes of Vaucluse. This site is presently under a land pressure for residential building. The landscape of the hill of Suzette is a valuable cultural heritage and a brand image for the local wine production. This quite exceptional landscape could be transformed by an uncontrolled urbanization. The purpose of this study is to feed thought on the urban politic to lead on the area of Suzette to preserve and highlight the landscapes heritage. This study presents the structuring elements of the landscaped hillside, appraises the different areas of sensibility and proposes recommendations for an harmonious development of the village in the context of the highlight of the whole landscape hillside. The presentation of the study is followed by a reflexion about the wine growing development on the area and links between wine producing and highlight of the landscape.

DOI:

Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

Thomas KLEITZ

CA UE de Vaucluse 4, rue Petite Calade- 84000 Avignon

Contact the author

Keywords

Coteau viticole, site, pression foncière, protection et mise en valeur du paysage
Wine hill, land pressure, preservation and highlight of the landscape

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

Effect of interspecific yeast hybrids for secondary in-bottle alcoholic fermentation of english sparkling wines

In sparkling winemaking several yeasts can be used to perform the primary alcoholic fermentation that leads to the elaboration of the base wine. However, only a few Saccharomyces cerevisiae yeast strains are regularly used for the secondary in-bottle alcoholic fermentation 1. Recently, advances in yeast development programs have resulted in new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavours and aromas 2. In this work, sparkling wines produced using interspecific yeast hybrids for the secondary in-bottle alcoholic fermentation have been chemically and sensorially characterized.METHODS: Three commercial English base wines have been prepared for secondary in-bottle alcoholic fermentation with different yeast strains, including two commercial and several novel interspecific hybrids derived from Saccharomyces species not traditionally used in sparkling winemaking. After 12 months of lees ageing, the 14 wines produced were analysed for their chemical and macromolecular composition 3,4, phenolic profile 5, foaming and viscosity properties [6]. The analytical data were supplemented with a sensory analysis.

Unravelling Saccharomyces cerevisiae biosynthethic pathways of melatonin, serotonin and hydroxytyrosol  by UPLC-HRMS Isotopic labelling analysis

The main objective is to unravel the yeast biosynthetic pathways for MEL, SER and HT by using the respective labelled amino acids precursors: 15N2-L tryptophan and 13C-tyrosine.
The alcoholic fermentation experiments are performed with two different commercial
S cereviseae yeasts using synthetic must with the addition of the labelled compounds and the bioactive compounds were followed during the fermentation process. Six biological replicates of the fermentations were considered. MEL, SER and HT were analysed by UHPLC coupled to High Resolution Mass Spectrometry (HRMS). Accurate mass determination allowed to unequivocally distinguishing labelled and unlabelled compounds.

Investigating the conceptualization and practices linked to peppery notes in Syrah red wines by French winemakers from different regions

The peppery attribute is often used to describe the aroma of Syrah wines. Rotundone was identified as the main aroma compound responsible for these notes. A significant percentage of anosmic respondents to this molecule was reported in previous studies. However, in most cases, these anosmic respondents, formally tested through three-alternative forced choice (3AFC), frequently declare being able to perceive peppery notes in wines. The main objective of this study was to investigate how anosmic French producers from two different regions conceptualize the peppery notes in Syrah red wines, and how they link it to production practices in comparison with non-anosmic producers.

Development of breeding of PIWI varieties in the Czech Republic

Context and purpose of the study. The Czech Republic is one of the most important grape growers of PIWI varieties in the Europe, as the total area planted with PIWI varieties is almost 1000 ha.

Mycorrhizal symbiosis modulates flavonoid and amino acid profiles in grapes of Tempranillo and Cabernet Sauvignon 

Arbuscular mycorrhizal fungi (AMF) symbiosis is probably the most widespread beneficial interaction between plants and microorganisms. AMF has been widely reported to promote grapevine growth, water and nutrient uptake as well as both biotic and abiotic stress tolerance[1]. However, the impact of AMF on grape composition has been less studied. The aim of this work was to evaluate the effects of the association between two commercial grapevine cultivars (Tempranillo and Cabernet Sauvignon grafted onto 110 rootstock) and AMF on the anthocyanin, flavonol and amino acid concentrations and profiles of grapes.