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IVES 9 IVES Conference Series 9 Il vino nobile di Montepulciano

Il vino nobile di Montepulciano

Abstract

C’è grande attenzione al rapporto tra zonazione e marketing. Mi sembra però che ci sia anco­ra oggi un salto fra le pratiche di analisi del terreno e di deterrninazione di quello che potremo definire “cru” e quello che può essere la sua utilizzazione rispetto ai consumatori finali. Tutte queste ricerche sono utilissime per la deterrninazione di ciò che si ha in mano dal punto di vista dei produttori mentre è molto più complicato riuscire ad arrivare ad una comunicazione nei confronti dei consumatori finali perché si rischia l’infinitesimale. Perché se portassimo alle estreme conseguenze la ricerca sulla zonazione fino ad interagire con il sistema delle denominazioni d’origine noi avremmo una parcellizzazione totale e rischieremmo di non riuscire più ad adoperare le D.O.C, o comunque le dovremmo ado­perare in un modo diverso.
Dovremmo estremizzare quello che è stata la piramide della legge 903 del ’92 e comincia­re a fare una differenziazione che non sia solo in senso orizzontale ma anche verticale, cioè quali sono poi i migliori terreni in ogni singola area a denominazione d’origine. Questo tipo di analisi, che in Francia c’è già, come verrebbe accettata in una situazione come quella ital­iana dove è molto difficile fare delle distinzioni all’intemo delle denominazioni di origine?
Altro discorso è il territorio che verrebbe molto frammentato; l’unicità del territorio verrebbe persa e comunicare tutta questa articolazione diventa un bel problema. Fino a che non rius­ciamo a trovare una soluzione a questo aspetto, le ricerche sulla zonazione debbono rimanere uno strumento essenzialmente interno alle varie aziende ed è molto difficile farne un progetto di comunicazione nei confronti del consumatore. Già sono tante la zone ed è dif­ficile orientarsi.
Ad esempio fare delle sotto denominazioni del Vino Nobile di Montepulciano determinate dalla ricerca sulla zonazione, incrociate anche con altri fattori come la posizione dei vigneti e addirittura valorizzare certi suoli ed arrivare alla deterrninazione dei cloni adatti del vitig­no; la zonazione e là produzione del vino e tutta la commercializzazione vanno a fare i conti con l’enologo, colui che trasforma le uve in vino; dopo l’assaggio ci sarà da chiedersi se cor­rispondono le caratteristiche organolettiche finali a quelli che sono gli aspetti strutturali dei vari terreni. Io penso che incida molto la mano dell’enologo e questo in Toscana è una cosa evidente. Bisognerà andare anche al di là di questo se vogliamo portare queste ricerche ad essere veramente incisive rispetto al prodotto finale.
Mi sembra che queste ricerche servano più ad analizzare piuttosto che a distinguere le quali­tà finali e questo sarà un problema difficile da risolvere in un sistema delle denominazioni non ancora completato.

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

DANIELE CERNILLI

Curatore d lia guida dei vini del Gambero Rosso

Tags

IVES Conference Series | Terroir 1998

Citation

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