Ancient and recent construction of Terroirs

In this work we present a joint model of calculation the budbreak and full bloom starting dates which considers the heat sums and allows reliable estimations for five white wine grape varieties

The introduction into the Italian wine supply chain of the latest generation of fungi-resistant grapevine varieties, endowed with a greater or lesser strong resistance to downy and powdery mildews, represents a valid tool of making viticulture more sustainable, particularly in northern regions of the peninsula, where climatic conditions accentuate the pressure of fungal diseases. However, the affirmation of resistant varieties is a function of their agronomic value, as well as of their oenological and sensorial value. The purpose of this study was to evaluate in detail the sensory potential of the new resistant varieties, in order to understand their real possibility of inclusion in the modern global enological context.

this research investigates the impact of early oxygen exposure, also during malolactic fermentation (MLF), on pigments and color of a red wine from Sangiovese grapes

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.

Landscapes such as its representation express values, beliefs and intentions of the individuals and the communities that produce them.