Observatoire du Grenache en Vallée du Rhône: incidence du terroir sur la diversité analytique et sensorielle des vins

The interactive effects of three major enological variables were evaluated on the quality of Schiava wine up to one year of storage in bottle.

Monferace project is born from an idea of 12 winegrowers willing to create a new “old style” Grignolino wine and inspired byancient winemaking techniques of this variety (1). Monferace wine is produced with 100% Grignolino grapes after 40 months of ageing, of which 24 in wooden barrels of different volumes. Grignolino is an autochthonous Italian variety cultivated in Piedmont (north-west Italy), recently indicated as a “nephew” of the famous Nebbiolo (2) and is used to produce three different DOC wines. The Monferace Grignolino is cultivated in the geographical area identified in the Aleramic Monferrato, defined by the Po and Tanaro rivers, in the heart of Piedmont and the produced wine is characterized by a high content of tannins, marked when young, that evolve over the years. Its color is generally slight ruby red and garnet red with orange highlights with ageing.

The wine-making process generates numerous by-products at each stage (crushing, fermentation, ageing), including wine lees, which account for almost 25% of the total quantity.

Terroir is about the link between wine and its origin. It has long been understood by sensory evaluation that the taste of wine from a given variety can be related to its origins. Specific organoleptic characteristics of wine are influenced by environmental factors such as soil and climate. By deconstructing the effect of measurable soil and climate parameters on grape and wine aroma compounds,

Wine production is a globally significant and intricate industry, characterized by diverse regions, grape varieties, and producers. Competitive advantage in wine production and marketing arises from localized natural attributes known as terroir, combined with transferable expertise in agronomic practices, winemaking methods, packaging, distribution, and marketing. Wine is a very globalized product with 40% of the total output exported. Globalization has prompted discussions on convergence of business and production practices across industries, driven by technological progress and adoption of international standards. However, persisting differences in cultural norms, institutional frameworks, and regulatory environments hinder full convergence.