Productivity, quality, and thermal needs of the Piedirosso vine: four years of observations

In recent years, wine consumption has been evolving towards new trends. On the one hand, awareness of health and responsible consumption has been growing, and with it, the demand for wines with lower or without alcohol content [1].

In the province of Frosinone from 1850 they are cultivated in some zones wine grape of French origin like Merlot, Cabernet franc Cabernet sauvignon, Sirah, Pinot noir. The insertion of these varieties was the work of Pasquale Visocchi in the great company of family “Fratelli Visocchi Proprietari” (F. V.P.).

Global climate change is currently affecting vine phenology and causing a decoupling between technological and phenolic maturity of the grapes [1]. Wine industry has to face the challenge of making quality wines from grapes with an unbalanced phenolic composition.

AIM: Vitamins are essential compounds to numerous organisms, including yeasts, and appear highly significant during winemaking processes.

Water deficit is one of the most important effects of climate change able to affect agricultural sectors. In general, it determines a reduction in biomass production, and for some plants, as in the case of grapevine, it can endorse fruit quality. The monitoring and management of plant water stress in the vineyard