Come proteggere un territorio viticolo: il punto di vista del giurista

AIM: Recent studies on yeast ecology of non-oenological niches have highlighted the ability of some Saccharomyces cerevisiae yeasts to ferment grape must [1]

Sulphur dioxide has long been considered an irreplaceable additive due to its numerous significant positive effects during winemaking and beyond.

Blending wines from different grape varieties is often used in order to increase wine complexity and balance. Due to their popularity, several types of blends such as the Bordeaux blend, are protected by PDO legislation.

The alteration in the rainfall pattern and the increase in the temperatures associated to global climate change are already affecting wine production in many viticultural regions all around the world (1). In fact, grapes are nowadays ripening earlier from a technological point of view than in the past, but they are not necessarily mature from a phenolic point of view. Consequently, the wines made from these grapes can be unbalanced or show high alcohol content. Dramatic shifts in viticultural areas are currently being projected for the future (2).

La diffusion récente et “explosive” du Chardonnay dans pratiquement toutes les zones de culture viticole du monde a fait penser, à tort, que cette variété s’adapte facilement à toutes les conditions pédo-climatiques ou presque. Cette thèse a été confirmée par la grande faculté d’adaptation dont a fait preuve le vignoble et par la popularité dont jouit le vin auprès des consommateur du monde entier.