Terroir 1996 banner
IVES 9 IVES Conference Series 9 Il piano regolatore delle citta’ del vino: una metodologia di lavoro

Il piano regolatore delle citta’ del vino: una metodologia di lavoro

Abstract

Sono quattro i terni fondamentali di questo progetto: la sostenibilità; la conoscenza; la parte­cipazione come strumento anche di riduzione della burocrazia e il tema della coerenza delle politiche di settore e della collaborazione fra gli Enti. Il Piano Regolatore delle Città del vino sa di essere chiamato non più solo a regolare gli aspetti edilizi del territorio, ma soprattutto a garantire l’uso sostenibile delle risorse territoriali. Questo significa che il piano, costruen­do patti solidali tra produttori, società ed ambiente, può diventare veramente la “Carta Statutaria” che regola il rapporto fra la comunità e il proprio ambiente d’insediamento. Questa è la strada per assicurare lo sviluppo sostenibile.

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

PIER CARLO TESI

Architetto, Via Manni, 80 – Firenze

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Winery by-products as potential bioresources for green valorization and sustainable biotechnological applications

The wine and distillery industries are among the most prominent sectors in EU agriculture, where 75% of grape production is dedicated to winemaking.

Natural magnetic levitation for the storage of wine bottles

Wine storage ensuring the quality and correct aging is one of the issues that wineries, wine traders and consumers encounter after wine bottling.

Soils and plant material in prestigious Bordeaux vineyards impacts on yield and quality

High resolution soil maps (scale : 1/3000) were created for seven of the most prestigious red wine producing estates in Bordeaux, covering in total approximately 400 ha.

Radiative and thermal effects on fruit ripening induced by differences in soil colour

One of the intrinsic parts of a vineyard “terroir” is soil type and one of the characteristics of the soil is it’s colour. This can differ widely from bright white, as for some calcareous soils, to red, as in “terra rossa” soils, or black, as in slate soils.

Evolution of acetaldehyde concentration during wine alcoholic fermentation: online monitoring for production balances

During alcoholic fermentation, acetaldehyde is the carbonyl compound quantitatively the most produced by yeasts after ethanol. The dynamics of acetaldehyde production can be divided into 3 phases. Early formation of this compound is observed during the lag phase at the beginning of fermentation before any detectable growth [1].