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…

How pressing techniques affect must composition and wine quality of Pinot blanc

This study investigates how the sensory profile of Pinot Blanc is affected from different maceration and pressing techniques. Grapes were sourced from four vineyards in the village Tramin in South Tyrol. For the experiment 200 kg of grapes from each vineyard site were hand picked the day before harvest for the commercial winery took place. Grapes were stored over night at 4°C, homogenized and processed in the experimental winery at Laimburg research centre the day after harvest. Four different pressing techniques were applied in duplicates of 100kg each.

Read More

Antioxidant activity of yeast peptides released during fermentation and autolysis in model conditions

Aging wine on lees benefits different wine sensory and technological properties including an enhanced resistance to oxidation. Several molecules released by yeast, such as membrane sterols and glutathione, have been previously proposed as key factors for this activity [1].

Read More

Carbon isotope labeling to detect source-sink relationships in grapevines upon drought stress and re-watering

Kinetics of carbon allocation in the different plant sinks (root-shoot-fruit) competing in drought stressed and rehydrated grapevines have been investigated.

Read More

High throughput winter pruning weight estimation based on wood volume evaluation 

There is currently a real need to improve and speed-up phenotyping in experimental set-ups to increase the number of modalities studied. Accurate information acquisition on plant status with high-throughput capacity is the main appeal of on-board systems.
A proximal sensing camera for a proxy of winter pruning weight was tested. We estimated the shoot volume of the vine by image analysis using algorithms that integrate the local shoot section area estimate along the shoot skeleton obtained by a morphological distance transform.
The study was carried out on the GreffAdapt experimental vineyard in Guyot simple training and a canopy management using vertical trellising. The planting density is 6250 vines/ha with a row spacing of 1.6×1m. Five scions grafted onto 55 rootstocks are present and the combination rootstock×scion is different every five plants.

Read More

Experiments with the use of stems in Pinot noir winemaking

Vinification trials were carried out between 2018 and 2021 in the experimental winery at Laimburg Research Centre, Alto Adige, to test the effect of grape stem inclusion during fermentation of Pinot Noir.

Read More