Intra-varietal diversity in cv. ‘Tempranillo Tinto’: phenological stages

The reflections presented here are a synthesis of a set of research on the construction of a scientific logic concerning the relations between the terroir, the vine, the wine, and on the study of a product, the wine, considered as the resulting from many interactions between factors of various orders. This work has benefited greatly from discussions of an epistemological as well as a technical nature with all the researchers at URVV (Angers) and with our colleagues at the Institut National des Appellations d’Origine, over several years.

The present study was performed in a traditional winery located in the viticultural area of Brunello di Montalcino, Siena, Italy, in the vintage 2015. Actually, in this winery Sangiovese grape musts are fermented in large oak barrels by a single strain of Saccharomyces cerevisiae previously isolated in the same winery. Pumping over operations are carried out once or twice a day until the end of alcoholic fermentations. The aim of this work was to investigate on the oenological properties of Sangiovese wine produced with the traditional winemaking process adopted by the winery under study obtained from the fermentation of whole berries compared to that from crushed grape must. In particular, two lots of 65q of Sangiovese grapes from the same 3ha vineyard were vinified in 150hL oak barrels.

Climate change is presenting significant challenges for grape production, notably by increasing the severity and spread of grapevine leafroll disease (GLD).

Genetic variation is the cornerstone of plant breeding. In traditional grapevine cultivars, intra-varietal diversity has declined due to decades of selection for elite genotypes, shifting breeding goals,

Nemea region is the largest POD zone in Greece. Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated variety in Greece with significant wine potential.