Terroir 1996 banner
IVES 9 IVES Conference Series 9 Zonazione del comprensorio soave sulla base delle caratteristiche climatiche, pedologiche e viticole

Zonazione del comprensorio soave sulla base delle caratteristiche climatiche, pedologiche e viticole

Abstract

[English version below]

A tre anni dal suo inizio, nel 1997 si è conclusa la prima fase della ricerca “Caratterizzazione della produzione DOC Soave”. Lo studio ha basato il suo percorso sperimentale su alcuni punti fondamentali tra i quali:
• Recupero di tutte le informazioni storico-colturali sul vino Soave e sul suo territorio di produzione.
• Sulla base di questo bagaglio conoscitivo, suddivisione dell’area DOC in 14 possibili e potenziali sottozone individuabili per caratteri ambientali (giacitura, altitudine, esposizione, litologia etc.).
• Raccolta nel triennio dei dati di precipitazione e di temperatura. Analisi della tessitura del terreno e valutazione annuale dei bilanci idrici e degli stati di sofferenza del vigneto in seguito a insufficiente disponibilità in acqua.
• Esame della modalità di potatura invernale, del carico produttivo per pianta e per ettaro, vinificazione separata delle 14 sottozone.
• Valutazione sensoriale dei vini.
Sulla base delle informazioni ricavate dalle osservazioni di cui sopra, si è ottenuta una mappa della tipicità e dell’attitudine del comprensorio, fornendo ipotesi di valutazione del vino Soave slegate dal prevalere di alcuni luoghi comuni e legate invece alla effettiva potenzialità produttiva delle diverse zone. Le zone stesse sono risultate raggruppabili in alcuni comprensori più vasti, dei quali si forniscono le prime informazioni che nel proseguo dello studio verranno ulteriormente verificate prima di una loro definitiva codificazione.

Three years after its beginning, the first stage of the study “Characterization of the Soave DOC production”, ended in 1997.
The experimental course of the research was based on some fundamental aspects, including:
• Acquisition of all the historical and cultural information concerning Soave and the territory in which the wine is produced.
• According to this knowledge, the division of the DOC zone into 14 possible and potential subzones those are identifiable through their environmental features (position, altitude, exposure, lithology, etc.)
• Acquisition in the three-year period of data concerning rainfall and temperature. Analysis of the soil texture and yearly assessment of the water budget and stages of vineyard suffering due to the lack of water.
• Examination of the pruning system, productive load per plant and per hectare and separate vinification of the 14 zones.
• Sensory assessment of wines.
The information obtained from the aforementioned observations were used to produce a map of the typical features and aptitude of the district. This provided hypotheses for the examination of Soave free from some prevailing commonplaces and more related to the actual production potential of the different areas. The zones could also be grouped into wider districts, of which first information has been provided, and that the continuation of research will further assess before they are coded definitively.

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

A. CAL0 (1), D. TOMASl (1), S. BISCAR0 (1), A. COSTACURTA (1), F. GIORGESS1 (1), G. VERZÈ (2), E. TOSI (3), R. Dl STEFAN0 (4)

(1) lstituto Sperimentale per la Viticoltura (Conegliano – TV)
(2) Consorzio Tutela 0.0.C. Soave (Soave-VR)
(3) Provincia di Verona
(4) lstituto Sperimentale per l’Enologia (Asti)

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Towards a better understanding of cultivar susceptibility to esca disease: results from a pluriannual common garden monitoring

Grapevine (Vitis vinifera L.) exhibits a high level of genetic and phenotypic diversity among the approximately 6000 cultivars recorded. This perennial crop is highly vulnerable to numerous fungal diseases, including esca, which is a complex vascular pathology that poses a significant threat to the wine sector, as there is currently no cost-efficient curative method[1]. In this context, an effective approach to mitigate the impact of such diseases is by leveraging the crop’s genetic diversity. Indeed, susceptibility to esca disease appears to vary between cultivars, under artificial or natural infection. However, the mechanisms and varietal characteristics underlying cultivar susceptibility to esca are still unknown.

Caractérisation du terroir en Espagne : méthodologie de l’évaluation et de la validation

In recent years, there has been a growing interest in characterizing the ecological environment of vineyard production, and the growing need to delimit and characterize with precision the different homogeneous viticultural units. This has allowed the development of new studies which have as their objective the Vineyard Zoning. The delimitation and characterization of wine-growing areas poses specific problems in Spain, not only linked to the specific characteristics of the territory, but also to the size, distribution and index of viticultural occupation in the designations of origin.

La caracterización de los moscateles

Ya en 1964 GIOVANNI DALMASSO et alii describiendo el Moscato bianco (12) ponían de manifiesto la dificultad realmente ardua en descubrir “si no todas, por lo menos las más importantes variedades que llevan el nombre de Moscateles

Methyl jasmonate versus nano-methyl jasmonate. Effect on the tannin composition of monastrell grapes and wines

Tannins are very important for grape and wine quality, since they participate in several organoleptic wine characteristics such as astringency perception, bitterness, and the colour stability. The compositions in tannins in grapes and wines differs between seeds and skins. Tannin seeds contain a higher concentration of tannins than skin and has been associated with a coarse and more tannic notes in wines, by contrast, tannin skin are related to a greater softness in the wines.

Evaluation of colloidal stability in white and rosé wines investing Dynamic Light Scattering technology

Proteins constitute one of the three main components of grape juice and white wine, phenolic compounds and polysaccharides being the others. A specific group of the total grape-derived proteins resists degradation or adsorption during the winemaking process and remains in finished wine if not removed by the commonplace commercial practice of bentonite fining. While bentonite is effective in removing the problematic proteins, it is claimed to adversely affect the quality of the treated wine under certain conditions, through the removal of colour, flavor and texture compounds. A number of studies have indicated that different protein fractions require distinct bentonite concentrations for protein removal and consequent heat stabilization.