Terroir 2012 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2012 9 Ancient and recent construction of Terroirs 9 Vineyard soils and landscapes of the Burgundy Côte (France): a historical construction worth preserving

Vineyard soils and landscapes of the Burgundy Côte (France): a historical construction worth preserving

Abstract

The construction of vineyard landscapes along the Burgundy Côte is the result of geological processes and of human labour. Substratum diversity in this vineyard is the result of a very long history explained by the diversity of Jurassic sedimentary facies and Tertiary tectonic activity. The nature and thickness of Quaternary deposits (Weichselian scree debris and alluvial fans) reflect sediment dynamics concurrent with the last glaciation. As soon as humans started to occupy and cultivate these slopes, the changes they made in the land through crop development and roads began to structure the vineyard plots in a lasting way. The footprint of vine work in soils can be traced back over a millennium. It results mainly from a significant removal of stones when the land was first cultivated and from land management to fight against erosion (construction of retaining walls, transport of earth upslope, etc.). In recent centuries, the expansion of the vineyard follows a complex history (the phylloxera crisis, changes in the way quarries, in particular, were run). Today’s vineyard soils and landscapes are cultural objects that have been shaped over time. The mechanised labour linked to recent replanting cannot be allowed to destroy this natural and cultural heritage. The effects of trenching and other often irreversible actions (e.g. excessive embankments) affect both the visible landscape (the extension of plots and removal of drystone walls and mounds) and the invisible heritage (nature and diversity of soils, buried archaeological heritage). The people of Burgundy who are seeking recognition and listed status for the diversity of climats, their exceptional heritage, must consider the consequences of such practices in the medium and long term.

Publication date: September 25, 2023

Issue: Terroir 2012

Type: Article

Authors

Christophe PETIT1, Emmanuel CHEVIGNY2, Pierre CURMI3, Amélie QUIQUEREZ2, Françoise VANNIER-PETIT4

1 University of Paris 1 Panthéon-Sorbonne UMR 7041 ArScAn, 3 rue Michelet, F-75006 Paris, France
2 University of Burgundy, UMR CNRS 5594 ARTeHIS, University of Burgundy, France
3 UMR CNRS Agrooécologie Dijon, University of Burgundy, Agrosup, INRA, France
4 Geologist, La Rente Neuve, F-21160 FLAVIGNEROT, FRANCE

Contact the author

Keywords

Vineyard soil, geological history, Burgundy, natural and cultural heritage

Tags

IVES Conference Series | Terroir | Terroir 2012

Citation

Related articles…

Anthropogenic intervention in shaping Terroir in a California Pinot noir vineyard

In many vineyards optimal parcel size exceeds the geospatial complexity that exists in soils and topographic features that influence hydrological properties, sunlight interception and soil depth and texture (available water capacity).

“Terroir” and grape and wine quality of native grape variety Istrian Malvasia

Viticulture and wine production have a historical tradition in Istria. First written document of vine cultivation in this area date since antiquity. The most wide spread vine variety in Istria is Istrian Malvasia (white variety), and it capture about 60% of total vineyard surface in Istria today.

A stratified sampling approach to investigate the impact of climate and maturity on the aroma and phenolic composition of grenache grapes and wines within the poctefa area

Context and purpose of the study. Climate change is affecting wine production and induces a large variability in wine composition between vintages.

Chemical affinity and binding capacity between pre-purified Cabernet-Sauvignon/Merlot anthocyanins and salivary proteins monitored by UHPLC Q-ToF MS analysis

Apart from pro(antho)cyanidins and tannins, other phenolic compounds in wine or grapes have been shown to interact with salivary proteins and may contribute to overall sensory in-mouth sensations [1, 2]. Anthocyanins are the dominant phenolics in red wine and grape skin [3] , so it is expected that they come into contact and interact with salivary proteins after ingestion.

Impacts of fumaric acid addition at the bottling on Cabernet Sauvignon wine quality. Comparison with tartaric acid addition.

Climate change and reduction of inputs are two major challenges for viticulture and oenology. With increasing temperature, wines become less acid and microbiologically less stable (1).