Terroir 1996 banner
IVES 9 IVES Conference Series 9 Méthode et outils de valorisation des terroirs en cave coopérative

Méthode et outils de valorisation des terroirs en cave coopérative

Abstract

[English version below]

Depuis le début des années 90, les vignerons des Caves Coopératives de l’Appellation “Côtes du Rhône” se sont penchés, au sein des structures de réflexion du Syndicat Général, sur deux axes de réflexion:
– Détermination des critères de sélection et de rémunération différenciée des apports de vendange;
– Organisation des sélections de vendanges sur la base des terroirs afin d’augmenter quantitativement le potentiel de sélection au sein de l’unité de production.
Une étude conjointe de ces deux axes de préoccupations a conduit le service technique de l’A.O.C. à mettre au point une méthodologie de caractérisation des apports de vendange à la parcelle ainsi qu’à la réception au chai de vinification qui permette d’optimiser quantitativement par une meilleure organisation et qualitativement par une adéquation du processus de vinification aux caractéristiques de la matière première, sa transformation et sa commercialisation. Un logiciel a été conçu et développé spécifiquement pour la mise en œuvre de la méthodologie.
Cette démarche qui permet une véritable transparence entre l’amont viticole et la valorisation au sein de l’unité de vinification peut constituer un outil très efficace dans le cadre d’une démarche de certification d’entreprise.

Since the beginning of the decade, the wine-growers of the AOC Côtes du Rhône cooperatives have concentrated through their Syndicates development committee, on two main areas of research:
– Identification of criteria for the selection of grapes and a sliding scale of remuneration according to the quality of the transportation of the harvest.
– Organization of harvest selection based upon the concept of terroir, so as to increase on a quantitative level, the options for selection at the heart of the production site.
Research on these two important themes has led the AOC technical division to divide a method for assessing harvest transport both in the vineyard and at the vinification site. This will permit better winemaking and marketing, on a qualitative level by ensuring the best vinification methods are used for the grapes concerned, and on a quantitative level, through better organization.
A computer programme has been specifically designed for the development of this method. This process allows complete transparency between vineyard and vinification center and may constitute a highly effective tool for a company wishing to obtain certification of their products.

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Building of a hierarchy of wines based on terroirs: an initiative from the producers of Muscadet

The Muscadet area is situated in the southeast of Nantes, close to the Atlantic coast. It constitutes the western extension
of the French vineyard “Loire Valley”. The Muscadet is renowned and often spontaneously linked to a white wine.
However it remains misconceived as an ordinary wine, lacking authenticity.

How the physical components of the terroir can differently intervene in French wines DPO definitions.Example of Côte de Nuits in Burgundy

European regulations describe what elements must be given in the specifications of DPO determination ; mainly production conditions, links between quality and products characteristics and the physical traits of the production area. These elements are given in the “link to terroir” paragraph relating natural and human factors, detailed product characteristics linked to the geographical area and at last interactions between product originality and the geographical area.

Vignobles sur les pentes en Bourgogne : l’aube d’un nouveau modèle de l’Antiquité au Moyen Âge

La découverte d’une vigne gallo-romaine en plaine à Gevrey-Chambertin (Côte-d’Or) constitue un point important pour la compréhension de la construction des terroirs viticoles de Bourgogne. Sa situation en plaine constitue pour nous le point de départ d’une large réflexion sur la mise en place du modèle de viticulture de coteau qui prévaut en Bourgogne et sur les facteurs de ce changement de norme de qualité viticole. Les sources mobilisées pour cette approche interdisciplinaire et diachronique sont géomorphologiques, archéologiques et textuelles.

Everything else, it’s work ”Socio-cultural dimensions of terroir among Bordeaux winemakers

In 2010, the OIV adopted a resolution that defines ‘terroir’. The OIV definition understands terroir as the result of the interactions between the physical specificities of a space and human labor, with an emphasis on the subsequently produced collective knowledge (OIV-VITI 333-2010); by doing so, it alludes to the social and cultural dimensions of terroir.

Swiss program for the creation of fungal disease resistant grape varieties in Switzerland

Grapevine breeding is part of the research program of Agroscope in Switzerland since 1965. From 1965 to 1995, the aim of the Vitis vinifera crosses was to obtain a high resistance to grey rot (Botrytis cinerea), one of the most virulent fungal pathogens in the Swiss vineyard. In 2021, the grape varieties released from this first breeding program covered 936 ha of the 15’000 ha of the Swiss vineyard.
In 1996, a second breeding program aimed at obtaining, by classical interspecific hybridization, grape varieties resistant to downy mildew (Plasmopara viticola) and powdery mildew (Erisyphe necator) and less sensitive to grey rot (Botrytis cinerea). In order to accelerate and make the selection process more reliable, an early biochemical test was developed based on the natural defense mechanisms of the vine against downy mildew (stilbene phytoalexins). The synthesis of stilbenes (i.e., resveratrol and its oxidized dimers - and -viniférine) and pterostilbenes (methylated derivative) is among the most efficient induced defense mechanisms of grapevine against fungal pathogens on both the leaves and the clusters.