Terroir 1996 banner
IVES 9 IVES Conference Series 9 Étude intégrée et allégée des terroirs viticoles en Anjou: caractérisation et zonage de l’unité terroir de base, en relation avec une enquête parcellaire

Étude intégrée et allégée des terroirs viticoles en Anjou: caractérisation et zonage de l’unité terroir de base, en relation avec une enquête parcellaire


The terroir concept is presented as the basis of the A.O.C system, in the french vineyards. The “Anjou terroirs” programme aims at bringing the necessary scientific basisfor a rational and reasoned exploitation of the terroir. lt must lead to finalizing a lighter, more relevant integrated method of characterisation wich could be generally applied. The “Basic Terroir Unit “concept, elaborated earlier, is now more precise,from the standpoint of soil characterisation, because of the current study. This allowed to initiate the Rock, Alteration, Alterite ground model wich is currently being tested. A viticultural survey based on parcels, has been carried out among vine-growers, in order to study the possibilities of lightening the terroir characterisation method. lt includes for example, questions concerning empirical knowledge of the soil, the climate of the parcel, vine budbreak precocity, water supply and vigour potential of vine, as well as question on overmaturing aptitude of the parcel. These variable are influenced by the natural factors of the “terroir” and they can be logically explained. The main results of the study are presented and discussed in this paper.


Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article



Unité de Recherches sur la Vigne et le Vin, Centre INRA d’Angers
42, rue G. Morel. BP 57. 49071 Beaucouzé Cédex. France


IVES Conference Series | Terroir 1998


Related articles…

Description of the effect of the practical management in the characterization of « terroir effect »

The characterization of « the soil effect » in vine growing is often limited to the description of the physical components of the terroir. Many works were done in this direction and corresponded to geological, pedological or agronomical approaches. However, if the physical environment influences the vine and its grapes, its effect becomes limited at the scale of exploitation. Thus, it could be important to consider how the viticulturist « translated » the potential.

Variety “Rebula” (Vitis vinifera L.) determines the terroir Goriška brda “Collio” in Slovenia

A «terroir» is a group of vineyards from the same region, belonging to a specific appellation, and sharing the same type of soil, weather conditions, grapes and wine making savoir-faire, which contribute its specific personality to the wine. White wine variety «Rebula» or «Ribolla gialla» is a local and traditional variety, which is mentioned already in XIII. century like variety for tax paying and merchandise.

Effect of SO2, GSH and gallotannins on the shelf-life of a cortese white wine

Studying the effect of the addition of reduced glutathione (GSH) and/or gallotannins at bottling to limit the use of SO2 in white winemaking.

Australia’s Wine Future: A Climate Atlas

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...

Vineyard nutrient budget and sampling protocols

Vineyard nutrient management is crucial for reaching production-specific quality standards, yet timely evaluation of nutrient status remains challenging. The existing sampling protocol of collecting vine tissue (leaves and/or petioles) at bloom or veraison is time-consuming. Additionally, this sampling practice is too late for in-season fertilizer applications (e.g. N is applied well before bloom). Therefore alternative early-season protocols are necessary to predict the vine nutrient demand for the upcoming season. The main goals of this project are to 1) optimize existing tissue sampling protocols; 2) determine the amount of nutrients removed at the end of the growing season.