Understanding and managing wine production from different terroirs

Winemaking generates significant amounts of by-products, such as grape pomace and wine lees, which are primarily used for distillation and composting.

Prospective studies raise a real intellectual interest for those who contribute to them or take cognizance of it. But they are often considered too difficult to operationalize

The european union has estimated that energy consumption for wine production is about 1,750 million kwh per year, of which 500 million kwh is attributable to italy. In recent years, Italy has emerged as the world’s leading wine producer with about 50 million hectoliters per year. About 20 percent (9.8 million hectoliters) of Italian wine is marketed after refermentation according to the Charmat-Martinotti method.

Root System Architecture (RSA) is crucial for plant resilience and resource uptake, yet remains underexplored in viticulture.

The winegrowing sector consumes a lot of pesticides. Changes in vineyard are necessary in order to reduce or even stop using pesticides, and thus limit their harmful impacts on health and on environment. To answer these issues, the VITAE project (2021-2026) aims at designing pesticide free grapevine systems in France. For that, we take an interest in the vineyards using solutions to strongly reduce chemicals but also biopesticides. We assume that such vineyards exist and that they are implementing solutions that could inspire the design of free- pesticide system.