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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

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IVES Conference Series | Terroir 1998

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