Organic Oregon: an emerging experience in terroir tourism

Nebbiolo (Vitis vinifera L.) is one of the most important wine red cultivar of North-west Italy. A better understanding of the complex relations among grape aromatic and phenolic maturity and environmental factors may strongly contribute to the improvement of the quality of Nebbiolo wines.

Double cropping is a novel technique, driven by the extension of the growing season caused by global warming.

Vineyards are strongly exposed to fungal diseases, attacks from insects and competition with weeds. Most treatments used on grape vines contain synthetic active substances, which may be transferred to the wine. Such pesticides have a negative image because many active substances are potential health hazards. A specific oenological treatment allowing the reduction of pesticide residues in wine based on activated vegetable fibres (AVF) is under examination by the International Organisation for Vine and Wine. This technique works efficiently and alters the wine only little (Lempereur et al. 2014).

Wines from different regions or AVAs have been found to have sensory differences, as these areas are typically located quite far apart and have dramatically different climates, soils and other terroir factors.

Face au risque de banalisation des produits agroalimentaires, un intérêt toujours plus marqué se développe en faveur des produits du terroir.