Terroir 1996 banner
IVES 9 IVES Conference Series 9 Diversificazione e valorizzazione di produzioni tipiche sul territorio: I cesanesi

Diversificazione e valorizzazione di produzioni tipiche sul territorio: I cesanesi

Abstract

The zone in which the Cesanese vines are cultivated has a secular tradition of red wine­making. This zone is placed between the Simbruini mountains slopes and the surrounding hills and has pedologicai variability but a very homogeneous microclimate.
These conditions favour high quality of Cesanese grapes and wines. The investigations started for some time, with the contribution of “Regione Lazio”, regarding the characteri­zation and improvement of vine-growing and wine-producing of this zone, pointed out the presence of some “Cesanese di Affile” clones.
Among them will be choosed the best for colour, typicalness and quality. The Cesanese wines, with typical flavour and mellow taste are specially suitable for sweet or dry young wines and for dry wines short-middle aged.
The mixing of grape with high and constant antocyanins content and the grape withering technique, are both able to produce very good wine diversifications.

Download the PDF

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

ALDO GAROFOLO

lstituto Sperimentale per l’Enologia, Via Cantina Sperimentale 1 – 00049 Velletri – Roma

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Oenological features of Sangiovese wine from vinification of whole grape berries

The present study was performed in a traditional winery located in the viticultural area of Brunello di Montalcino, Siena, Italy, in the vintage 2015. Actually, in this winery Sangiovese grape musts are fermented in large oak barrels by a single strain of Saccharomyces cerevisiae previously isolated in the same winery. Pumping over operations are carried out once or twice a day until the end of alcoholic fermentations. The aim of this work was to investigate on the oenological properties of Sangiovese wine produced with the traditional winemaking process adopted by the winery under study obtained from the fermentation of whole berries compared to that from crushed grape must. In particular, two lots of 65q of Sangiovese grapes from the same 3ha vineyard were vinified in 150hL oak barrels.

Read More

Étude de la variabilité des facteurs naturels du terroir viticole, à travers une gamme d’A.O.C. en Anjou (France)

Un programme de recherche concernant les facteurs naturels et humains des terroirs viticoles a été développé dans le vignoble A.O.C. de l’Anjou, sur une surface d’environ 30.000 Ha

Read More

The use of local knowledge relating to vineyard performance to identify viticultural terroirs in Stellenbosch and surrounds

A terroir represents grouping of homogenous environmental units, or natural terroir units, based on the typicality of the products obtained. Identification and characterisation of terroirs depends on knowledge of environmental parameters, the functioning of the grapevine and characteristics of the final product, which must be placed in a spatial context.

Read More

Contribution of very high resolution satellite remote sensing to the mapping of harvest zones in the Maipo Valley (Chile)

Les images de très haute résolution spatiale sont utilisées depuis peu en viticulture comme une aide à la cartographie des zones de vendanges. A partir d’images multispectrales de très haute résolution spatiale IKONOS (résolution 4 m) et SPOT-5 en supermode (résolution 2.5 m), on propose ici une démarche de segmentation d’une région de vignoble en zones de vendanges.

Read More

The capacity of spectrofluorometric fingerprints to discern changes of wine composition: applications in classifying wine additives and tracking red wine maturation and ageing

Fluorescence spectroscopy combined with chemometrics has shown advantages in wine analysis due to being rapid, sensitive, and selective to fluorescent molecules. Especially due to the abundant phenolic compounds [1], the molecular fingerprints afforded by fluorescence spectroscopy can potentially be used to discern and track the change of wine composition, with two innovative investigations having been implemented.

Read More