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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.

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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

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