Terroir 1996 banner
IVES 9 IVES Conference Series 9 Zonazione aziendale nel territorio del Chianti classico e valorizzazione dei vini

Zonazione aziendale nel territorio del Chianti classico e valorizzazione dei vini

Abstract

[English version below]

Nell’ambiente del Chianti Classico è stato applicato un progetto di zonazione aziendale con l’objettivo di valorizzare le produzioni dei diversi vigneti. In particolare sono stati individuati sette siti, sottoposti a studio particolareggiato per un triennio.
I parametri ecopedologici sono stati correlati ai dati fenologici e produttivi, con particolare riguardo alle sostanze coloranti. I vini ottenuti nelle varie tesi sono stati sottoposti ad analisi sensoriale allo scopo di valutare le potenzialità dei vitigno Sangiovese seconda diverse tecni­che di vinificazione, sia in legno che in acciaio.
I risultati sottolineano la variabilità fenotipica del Sangiovese, in relazione alla struttura fisica dei suoli esaminati. In particolare l’accumulo degli zuccheri risulta dipendere dalle caratteristiche del suolo, mentre il contenuto acidico risulta maggiormente influenzato dal­l’annata. ln condizioni climatiche simili i migliori risultati sono stati ottenuti in suoli ricchi di scheletro e terra fine, con buon drenaggio. La tecnica di maturazione del vino ha diversa­mente influenzato i prodotti ottenuti nei vari vigneti.

On a large farm in the Chianti Classico area, seven vineyards were studied. They had different levels of productivity despite similar cultural practices. The different vineyards were studied over a three-year period with regard to environmental and pedological aspects.
The parameters obtained have been correlated to phenological and productive trends, with regard to the sensorial analisys of wine and the color components. The wines were matured in oak barrel and steel tank to point out the best enological use of the different vineyards productions.
The results underline the phenotypical variability of Sangiovese, especialiy due to the physical structure of the examined soils. In particular, sugar accumulation depended on the soil characteristic, white acidity depended on the year. Under similar climate conditions, the best results on wine were obtained in sandy soils originating from sandy limestone rich with rock fragment. Maturation technique, using oak barrels or steel tanks, has differently influenced wines obtained from various soils.

Download the PDF

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

EGGER E., GRECO M.G., PIERUCCI M., STORCHI P.

lstituto Sperimentale per la Viticoltura, sezione operativa di Arezzo, Via Romea, 53- ltaly

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Simulated climate change in a Mediterranean organic vineyard altered the plant physiology and decreased the vine production

This study focuses on investigating the effects of climate change on the plant physiology and berries of Vitis vinifera cv “Monastrell” in a commercial vineyard managed organically in Southeastern Spain (Jumilla, Murcia). For this purpose, open top chambers and rainout shelters were employed to simulate warming (~2-7 ºC, W) and rainfall reduction (~30%, RR) respectively. Additionally, a combination of both treatments (W+RR) was employed. Vines without either top chambers or rainout shelters were considered as control (C). The experiment was established in February of 2023. Predawn leaf water potential (measured using a pressure chamber), stomatal conductance (assessed with a porometer at mid-morning) and leaf chlorophyll and flavonoid content (measured using the Dualex® leaf clip sensor) were analyzed at veraison (5 months after the installation of structures).

Read More

Genetic causes of SO2 consumption in Saccharomyces cerevisiae

SO2 is used during winemaking for its anti-oxidative and anti-microbial properties. A high SO2 concentration in the wine has negative impacts by hiding wine aromas and delaying malolactic fermentation.

Read More

The colour pattern of flower arrangements influence wine tasters’ sensory description

The arrangements of flowers and wine counterparts are inextricably linked. Whether a fundamental aspect of tablescaping or acolytes to broader entertainment rituals, they have an entangled history since ancient times. The aim of this contribution is to verify the influence of visually delicate and robust flower arrangements on individual description of wines. Changes in the sensory description of wines were investigated during subjects’ (thirty-two participants) exposure to three different conditions: the presence of delicate, robust, or totally absent flower arrangements.

Read More

Use of computational modelling for selecting adsorbents for improved fining of wine

The occurrence of faults and taints in wine, such as those caused by microbial spoilage or various taints, have resulted in significant financial losses to wine producers. The wine industry commits significant financial resources towards fining and taint removal processes each year. Fining involves the addition of one or more adsorptive substrates to juice or wine to bind certain components, thus reducing their concentration [1]. However, these processes are often not selective and can also remove desirable flavour and aroma compounds.

Read More

Applying value proposition design to collective strategic actions in family wineries: enhancing territorial resources in Vale dos Vinhedos, Brazil

The study aims to propose collective strategic actions for family wineries, promoting their competitiveness and the valorization of territorial resources.

Read More