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.

Le cru de Bonnezeaux est une des appellations prestigieuses des vins liquoreux et moelleux des Coteaux du Layon et sa réputation est ancienne. L’INAO a effectué sa délimitation en 1953. Le vignoble est situé au nord de la ville de Thouarcé et au sud du village de Bonnezeaux, le long du versant rive droite du Layon, exposé au sud-ouest. La superficie du vignoble est de 156 ha.

Context and purpose of the study. Berry sunburn in vineyards is a recurring disorder that can cause severe yield loss. As sunburn observations are often associated with heat waves, a link to climate change is likely.

Today’s viticulture faces a considerable challenge dealing with fungal diseases and limitations on the use of plant protection products (PPP) have increased the pressure to find more sustainable alternatives. One strategy may be the development and cultivation of disease-resistant grapevine varieties (PIWI) that could maintain crop productivity and quality while reducing dependence on PPP. In this work a set of 9 PIWI varieties (5 white and 4 red) deploying genes for resistance to powdery and downy mildew were evaluated in two consecutive years in Valdegón, La Rioja, with Tempranillo and Viura as controls. The objective was to correlate agronomic performance and disease incidence with the presence of disease resistance genes in two different seasons: with (2023) and without disease pressure (2022).

Champagne is a well-known wine region in Northern France with distinct terroirs and three main grape varieties. As for any vineyard, wine quality is highly linked to the microbiological characteristics of the raw materials. However, Champagne grape microbiota, especially its fungal component, has yet to be fully characterized. Our study focused on describing this mycobiota, from vine to small scale model wine, for the two main Champagne grape varieties, Pinot Noir and Meunier, using complementary cultural and omics approaches.