Terroir 2014 banner
IVES 9 IVES Conference Series 9 Does the sustainability perception depend on the Terroir?

Does the sustainability perception depend on the Terroir?

Abstract

The main scope of this research has been to investigate what values are attributed to the concept of “sustainability” by the wine producers of two different wine territories of Piedmont; the terroir of the Barolo DOCG and the the terroir of the Gavi DOCG. The research wants to emphasize how much the characteristic elements of each terroir influence the perception of the concept of sustainability among producers. 

In the present work, sustainability has been assessed under three criteria: 

  • environmental (choice of farming techniques for the vineyard, adoption of environmental certifications and best practices, defence of vineyard biodiversity and landscape preservation);
  • socio-economic (type of business conduction, type of work contracts, forms of remuneration for the grapes, relations with professional associations).
  • productive (estimate of emissions generated during the production processes and, in the case of the carbon footprint, during the product’s life cycle). 

The inquiry has been conducted through face to face interviews with members of a selected group of wine firms, wine cooperatives and other producers located in the investigated territories with the objective of evaluating the existence between their distinct categories of relevant differences in the perception and interpretation of the concept of sustainability. 

The processing of the obtained data has noticed the coexistence of different forms of judgment and sensitivity toward the analysed subject. At the same time it has been observed a non homogeneous perception of the value of “sustainability” in the different fields investigated due to the lack of an univocal definition of the same concept of “sustainability” in the wine sector. 

In the terroir of Barolo DOCG, a traditional productive area of certified wines, there is a certain quota of producers who can be identified as “sustainable” without a clear awareness on their part. In the terroir of Gavi DOCG, on the other hand, it seems that sustainability is experienced with more attention due especially to the precise strategy of some producers oriented to the concept of sustainability for reasons of company and market policy. 

Therefore “sustainability” could be influenced effectively by the territorial context in which the producer operates and could substantially reinforce both the image of Piedmontese wines and their terroir of production, intercepting that growing segment of final consumers who uses the attributes related to the sustainability of a wine as a discriminating element of their purchasing choice.

DOI:

Publication date: August 18, 2020

Issue: Terroir 2014

Type: Article

Authors

Stefano MASSAGLIA (1) , Danielle BORRA (1), Alessio Marco LAZZARI (1), Elena MANIA (1) , Silvia GUIDONI (1)

(1) Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2,10095 Grugliasco (To),Italy 

Contact the author

Keywords

Barolo, Gavi, Terroir, Sustainability

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Pruned vine biomass exclusion from a clay loam vineyard soil – examining the impact on physical/chemical properties

The wine industry worldwide faces increasing challenges to achieve sustainable levels of carbon emission mitigation. This project seeks to establish the feasibility of harvesting winter pruned vineyard biomass (PVB) for potential use in carbon footprint reduction, through its use as a renewable biofuel for energy production. In order to make this recommendation, technical issues such as the potential environmental impact, chemical composition and fuel suitability, and logistical challenges of harvesting biomass needs to be understood to compare with the results from similar studies. Of particular interest is the role PVB plays as a carbon source in vineyard soils and what effect annual removal might have on soil carbon sequestration. A preliminary trial was established in the Waite Campus vineyard (University of Adelaide) to test current management strategies. Vines are grown in a Eutrophic, Red Dermosol clay loam soil with well managed midrow swards. A comparison was undertaken of mid-row treatments in two 0.25 Ha blocks (Shiraz and Semillon), including annual cultivation for seed bed preparation, the deliberate exclusion of PVB (25 years) and incorporation of PVB (13 years) at an average of 3.4 and 5.5 Mg/Ha-1 for Shiraz and Semillon respectively. In both 0-10cm and 10-30cm soil core sample depths, combined soil carbon % measures in the desired range of 1.80 to 3.50, were not significantly different between treatments or cultivars and yielded an estimated 42 Mg/ha-1 of sequestered soil carbon. Other key physical and chemical measures were likewise not significantly different between treatments. Preliminary results suggest that in a temperate zone vineyard, managed such as the one used in this study, there is no long term negative impact on soil carbon sequestration through removing PVB. This implies that growers could confidently harvest PVB for use in several end fates including as a bio fuel.

Highlighting the several chemical situations of Dimethyl sulfide in wine

Dimethyl sulfide (DMS) is a compound that accumulate in wine for the early years of ageing 1. During this stage, which is often carried out in the bottle, the environmental conditions are conducive to the release of DMS from its precursors, already present in grapes2

La zonazione viticola e i compiti dell’amministrazione regionale

Solo attraverso un adeguato intervento di estirpazione e reimpianto dei vigneti è possibile preservare, adeguare e valorizzare il patrimonio viticolo e le produzioni che da esso derivano.
Il reimpianto dei vigneti è pertanto da intendersi come una normale pratica agricola, alla pari della rimonta di stalla in campo zootecnico, ma può assumere toni problematici quando, come si verifica adesso in Toscana per una serie di circostanze legate alla profonda trasfor­mazione della viticoltura avvenuta negli ultimi 30 anni, troppi impianti giungono contem­poraneamente a fine ciclo produttivo e devono essere rinnovati.

Plant regeneration via somatic embryogenesis and preliminary trials for the application of the DNA-free genome editing in grapevine cv. Corvina veronese

Grapevine (Vitis spp.) is a globally significant fruit crop, and enhancing its agronomic and oenological traits is crucial to meet changing agricultural conditions and consumer demands. Conventional breeding has played a key role in domesticating grapevine varieties, but it is a time-consuming process to develop new cultivars with desirable traits for cultivation.
New plant breeding techniques (NpBTs) offer a potential revolution in grapevine cultivation, and genome editing has shown promise for targeted mutagenesis. The success of these biotechnological approaches relies on efficient in vitro regeneration protocols, particularly through somatic embryogenesis (SE).

Influence of the temperature of the prise de mousse on the effervescence and foam of Champagne and sparkling wines.

The persistence of effervescence and foam collar during a Champagne or sparkling wine tasting constitute one, among others, specific consumer preference for these products. Many different factors related to the product or to the tasting conditions might influence their behavior in the glass