Evoluzione stagionale delle temperature ed andamento della maturazione nel vitigno Aglianico: risultati di un quadriennio di osservazioni in Campania

The H2020 RUSTICA project aims to propose, demonstrate, and implement technical solutions to convert organic residues from fruit and vegetables into high-quality novel bio-based fertilisers (BBF).

Disease resistant hybrid grape cultivars are now allowed in a number of EU wine PDOs, and are also accepted in a number of countries outside the EU. There is increasing interest in diseases resistant hybrid grape cultivars (RHGCs) because they allow for the production of healthy, high quality grapes with limited use of pesticides and the associated environmental and public health

Rootstocks have been used in most of the vineyards for over a century. This may seem to be a long period, but it represents only three successive plantations.

In Valtellina zone (north Italy), the winemaking of ‘Nebbiolo’ grapes leads to the production of two main wine types: classic red wines from fresh grapes, usually classified as Valtellina Superiore DOCG (mandatory oak aging) or Rosso di Valtellina DOC, and the Sforzato di Valtellina DOCG, which is produced using withered grapes according to traditional product specification and subjected to mandatory oak aging process. The withering process influences grape chemical composition and, in turn, the wine sensory profile, which is strongly linked to the wine quality and typicity perceived by consumers.

Unlike most of other foods, wine sensory quality is thought to reach a peak after an aging period. In the case of the Valpolicella red wines