Terroir 1996 banner
IVES 9 IVES Conference Series 9 Proposta per un parco produttivo agrovitivinicolo dei “colli piacentini”

Proposta per un parco produttivo agrovitivinicolo dei “colli piacentini”

Abstract

Le Dipartimento di Progettazione dell ‘Architettura del Politecnico di Milano et l’Istituto di Viticoltura della Facoltà d’Agraria di Piacenza dell’Università Cattolica del Sacra Cuore, ont elaboré une proposition pour réaliser, dans l’aire de colline de la province de Piacenza, un Parco Produttivo Agrovitivinicolo. Le but est de favoriser une organisation économique et d’ambiance de l’espace rural de façon à mettre en relation le territoire avec ses ressources, le système des entreprises et les centres de recherche et de développement, afin de poursuivre de nouveaux objectifs plus avancés en termes de qualité de produit et de con­servation des agroécosystèmes. Il y a en effect de strictes relations entre modernisation de l’agriculture, sauvegarde du milieu et developpement intégré du territoire. La proposition du P.P.A. se rencontre positivement en la presence de spécifications locales adressées à l’innovation, comme les structures universitaires et de recherche, les entreprises agroviticoles conduites par de hauts niveaux d’entreprenariat, la présence d’un territoire, celui de la colline, à vocation caractéristiques pédologiques, morphologiques et clima­tiques particulières, à la culture du raisin et, par valeurs de paysage et de culture exeptionelles, au developpement du tourisme innovatif, comme l’éco-tourisme e le tourisme rural.

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

FREDI DRUGMAN (1), MARIO FREGONl (2), GIACOMO MONTANARl (1), ALBERTO VERCESl (2)

(1) Dipartimento di Progettazione dell’Architettura del Politecnico di Milano, Via C. Golgi,20133 Milano, ltaly
(2) lstituto di Viticoltura della Facoltà di Agraria di Piacenza dell’U.C.S.C, Via Emilia Parmense, 8429100 Piacenza, ltaly

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

The characteristics of strong territorial brands: the case of Champagne

While most brands belong to individual enterprises, some brands belong to groups of enterprises based in a single territory. This conceptual paper examines the characteristics

Relationships between the Fregoni bioclimatic index (IF) and wine quality

The Fregoni bioclimatic index (IF) considers the daily temperature range during the ripening month and the number of days with temperature below 10°C.

Monitoring of grapevine stem potentials with an embedded microtensiometer

Vine water status is a crucial determinant of vine growth, productivity, fruit composition and terroir or wine style; therefore, regulating water stress is of great importance. Since vine water status depends on both soil moisture and aerial environment and is very temporally dynamic, direct measurement of vine water potential is highly preferable. Current methods only provide limited data. To regulate vine water status it is critical to monitor vine water status to be able to: (1) measure vine water status to predict the effect of water stress on the overall vineyard performance and fruit quality and optimize harvest management and wine-making (2) properly regulate the water status to impose for a desired fruit quality or style (3) determine if water management has reached the desired stress level.

Sensory profiles and European Consumer Preference related to Aroma and Phenolic Composition of Wines made from Fungus Resistant Grape Varieties

New grape varieties with several resistance loci towards powdery and downy mildew allows to significantly reduce the use of fungicides