Le travail concerne en premier la méthodologie de caractérisation du climat des vignobles, à l’échelle du macroclimat des régions viticoles du monde (géoviticulture). Trois indices climatiques viticoles synthétiques

Vitis vinifera L. is the most widely cultivated Vitis species which includes numerous cultivars. Owing to their superior quality of grapes, these cultivars were long considered the only suitable for the production of fine wines. However, the lack of resistance genes in V. vinifera against major grapevine pathogens, requires for its cultivation frequent spraying with large amount of fungicides. Thus, the search for alternative and more sustainable methods to control the grapevine pathogens have brought the breeders to focus their attention on other Vitis species. In fact, wild Vitis genotypes present multiple resistance traits against pathogens, such as powdery mildew, downy mildew and phylloxera.

Aim: Grapevine has traditionally been widely cultivated in drylands. However, in recent decades, a significant part of the viticulture all over the word and specifically in Mediterranean basin, is being irrigated. In recent years, due to climate change, among other reasons, the available natural water resources have been reduced substantially compromising the sustainability of viticulture, especially in the most arid areas

The wine industry requires coexistence between tradition and innovation to meet consumers’ preferences. Sensory science allows the objective quantification of consumers’ understanding of a product and subjective feedback of consumer’s perception through acceptance or rejection of stimulus or even describing emotions evoked [1]. To measure sensations, emotions and liking, and their dynamics over time, time-intensity methods are crucial tools with growing interest in sensory science [2].

The Valpolicella hilly area, north of Verona, is highly vocated for viticulture but its vineyards are sometimes characterized by very different soil and microclimate conditions which can greatly affect their oenological potential.