Bio‐metaethics viticulture proposed by the Giesco. Direct charter with producers. Example of evaluation of training systems

Water use efficiency is one of the most valued objectives in vine growing in mediterranean climates (de la fuente et al., 2015). Due to this, the grape growers provide different adaptation strategies according to their efficient consumption against the presumable water deficit generated under these environmental conditions. The use of non-positioned shoot systems (like sprawl, bush, etc.) Can help to achieve this objective.

Contribution Sparkling wines elaborated following the traditional method undergo a second fermentation in closed bottles of base wines, followed by aging of wines with lees for at least 9 months. Most of the sparkling wines elaborated are white and rosé ones, although the production of red ones is highly increasing. One of the initial problems in red sparkling wine processing is to obtain suitable base wines that should have moderate alcohol content and astringency and adequate color intensity; which is difficult to obtain when grapes must be harvested at low phenolic and industrial maturity stage. The low phenolic maturity degree in the red grapes makes essential to choose an adequate winemaking methodology to obtain the base wines because the extracted polyphenols will vary according the winemaking technique: carbonic maceration or destemmed-crushed grapes.

The « Condado de Huelva » Registered Appellation Origin Mark (RAOM) is located in the Province of Huelva, in the southwest of Andalucía (Spain), being limited by the Atlantic Ocean and the Province of Sevilla. « Zalema », a white high productive grapevine plant is its major cultivar. The predominant rootstocks used are « Rupestris du Lot », « Castel 196-17 », « Couderc 161-49 », Couderc 33-09 », « Richter 110 » and « Millardet 41-B ». Traditionally, « Zalema » cv. has been dedicated to the elaboration of amber, bouquet-flavoured wines and in the last years mainly to young, fruit-flavoured white table wines.

The market share of Rosé wine in France has grown from 11 % to 32 % over the last 20 years. Current trends are towards rosé wines of a lighter shade of pink, and where possible, containing a greater concentration in varietal thiols. Grape varieties, the soil on which they are grown, viticultural practices and winemaking technology all impact the polyphenols, color and aromas of rosé wines.

The terroir concept is presented as the basis of the A.O.C system, in the french vineyards. The “Anjou terroirs” programme aims at bringing the necessary scientific basisfor a rational and reasoned exploitation of the terroir. lt must lead to finalizing a lighter, more relevant integrated method of characterisation wich could be generally applied.